Description
I have a weakness for warm salads. So, seeing this recipe could not "pass". Besides, he's just versatile: serve as a snack, can as a separate dish for dinner and even lunch. In the Post these recipes are a godsend in addition to its taste qualities, this salad is balanced by the presence of nutrients, vitamins and minerals.
Ingredients
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Chickpeas
100 g
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Carrots
1 piece
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Tomato
1 piece
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Cucumber
1 piece
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Garlic
1 tooth
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Pepper
1 piece
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Lemon juice
2 Tbsp
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Olive oil
2 Tbsp
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Lettuce
2 piece
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Olives
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Leeks
1 piece
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Salt
-
Seasoning
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Dill
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Parsley
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Cilantro
Cooking
Take the chickpeas from the "Mistral".
Soak in cold water for 4 hours, preferably overnight. Then the water is drained, pour fresh in the ratio of 1 to 5, bring to a boil, cook for 10 minutes on high heat and then 50 minutes on low.
To prepare the salad we need 1 Cup of cooked chickpeas, the rest you can freeze and use when needed. In the presence of boiled chickpeas this salad is ready in 10 minutes.
Vegetables wash, peel.
Cut carrots (grate) thin rings. Greens (any) and garlic finely chop.
In a pan pour olive oil and put the chickpeas. Warm the chickpeas in oil for 1 minute. Then add chopped carrots, garlic and herbs.
Mix everything together, turn off fire, cover.
Tomato, bell pepper and cucumber cut into cubes, the leek into rings.
Tearing lettuce, adding to it all the chopped vegetables, the herbs, put the hot chickpeas from the pan. Pour lemon juice, sprinkle with salt, sprinkle with freshly-ground mixture of peppers, add olive oil. I want to note that the oil and add as needed. The salad mix.
Decorate with olives. Serve immediately. Bon appetit!
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