Easy and nutritious chickpea salad, find out how to prepare it

Easy and nutritious chickpea salad, find out how to prepare it


Light, tasty and easy to prepare chickpea salad as a main course or starter




Chickpeas flavored with lemon and dressed with a very refreshing vinaigrette.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 00:40

Interval: 00:20

TOOLS

1 cutting board(s), 4 bowls, 1 strainer(s), 1 mandolin (optional), 1 salad spinner (optional), 1 wire whisk (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for chickpea salad

– 200 g of canned chickpeas (or pre-cooked chickpeas)
THE

– 1/2 unit of red onion, cut into very thin half-moons

– 6 cherry tomatoes cut into slices

– 1/2 piece(s) of lemon (zest)

Ingredients for the mint vinaigrette

– 1/2 unit of lemon (juice)

– Salt to taste

– pepper to taste THE

– 2 tablespoons mint (leaves), chopped

– 1/2 unit of finger-de-moça pepper

– 1/2 cup(s) of extra virgin olive oil

Ingredients to accompany

– mini rocket to taste (leaves)

– olive oil to taste

– lemon to taste (juice)

– Salt to taste

– pepper to taste THE

PREPARATION:

1. Wash the mini rocket and soak it in a bowl with a sodium hypochlorite solution.

2. Prepare the mint vinaigrette (see preparation).

3. Prepare the chickpea salad (see preparation).

PREPARATION:

Mint vinaigrette (do this step before starting the pre-preparation):

1. Wash and chop the mint.

2. Clean the pepper, remove the seeds and chop it.

3. In a bowl, with a whisk or fork, dissolve the salt and pepper in the lemon juice.

4. Add the mint leaves and chopped chilli.

5. Mix the ingredients well.

6. Add the olive oil slowly, whisking so that the sauce is emulsified.

7. Season with salt and set aside.

8. Follow the preparation of the Chickpea Salad (below).

Chickpea salad (this step must be done before starting the pre-preparation):

1. Place the chickpeas in a colander and wash them under running water to remove all canned residues. Drain well.

2. Peel the onion and cut it into very thin, almost transparent crescents, preferably using a mandolin so that the thickness of the slices is uniform.

3. Wash and cut the cherry tomatoes into slices.

4. Place the chickpeas in a bowl, add the onion half-moons and mix so that they are well blended.

5. Add the tomatoes and lemon zest.

6. Drizzle with ⅔ of the vinaigrette and mix well. Save the other part of the vinaigrette for finishing.

7. Leave to marinate for 20 minutes in the refrigerator to allow the flavors to blend.

8. Continue pre-preparation.

APPETITE OR DESSERT (optional):

If you have chosen to prepare an appetizer or dessert, take the opportunity to prepare it while the salad is marinating.

Mini Rocket (to accompany):

1. Drain the mini rocket from the hypochlorite solution and wash it under running water.

2. Dry with absorbent paper or in a spin dryer.

3. Place in a bowl and, when ready to serve, season with olive oil, lemon juice, salt and pepper.

FINALIZATION AND ASSEMBLY:

1. Arrange the chickpea salad on a serving plate or distribute it among the plates, leaving space in the center to place the rocket.

2. Season with the remaining vinaigrette.

3. Make a bouquet with the seasoned mini rocket and place it in the center of the salad.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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