Description
I present to you a delicious, bright and vitamin salad! Dressing based on vegetable oil adds flavor and zest, and roasted chickpeas - crunchy, interesting note and satiety. Despite the fact that this salad is meatless, it will suit for your holiday table!
Ingredients
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Chickpeas
1 cup
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Vegetable oil
1 Tbsp
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Seasoning
1 tsp
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Salt
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Vegetable oil
6 Tbsp
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Garlic
1 tooth
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Sugar
0.5 tsp
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Salt
-
Black pepper
-
Lemon juice
2 Tbsp
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Capers
2 Tbsp
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Lettuce
1 pack
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Cucumber
1 piece
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Cherry tomatoes
12 piece
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Olives
0.5 can
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Red onion
1 piece
Cooking
Cooking time is given without boiling the chickpeas. I soaked the chickpeas overnight in three volumes of water. In the morning, well washed and boiled for 20-30 minutes until soft. Ready chickpeas must be cast away on a colander and drain all liquid.
Preheat the oven to 210-220 C. Mix the chickpeas with oil and seasoning in Italian and salt and put it in the oven for 15 minutes. Mix the chickpeas a couple of times during cooking.
Ready chickpeas become lightly crispy on the outside.
While chickpeas are roasting, you can prepare the filling. Combine all ingredients and mix.
It remains only to arrange salad greens on plates, top lay the sliced vegetables and chickpeas, and pour the fragrant filling!
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