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Begin by toasting the chickpea flour and set it aside to sprinkle on the salad later.
Next, take the shallots and divide them into two portions. Soak one half in cold water to enhance their texture and mellow the taste.
Fry the other half of the shallots until they are crispy to use as a crunchy topping.
Finally, combine the toasted chickpea flour, shallots, and tomatoes to complete the salad.