Description
Hearty, juicy salad with spicy and fresh notes - excellent choice of lunch or dinner in the hot summer.
Ingredients
-
Chickpeas
200 g
-
Green onions
1 piece
-
Garlic
1 tooth
-
Olive oil
3 Tbsp
-
Feta
250 g
-
Lemon peel
0.25 piece
-
Vinegar
3 Tbsp
-
Allspice
-
Basil
-
Tomato
4 piece
Cooking
Soak the chickpeas for 24 hours and then boil until tender (30-40 min. approx.) is Ready chickpeas drain
Finely chop green onions and garlic, add olive (etc neutral. raising. oil) and grate the zest from 1/4 of a lemon.
Warm chickpea mix with dressing.
Feta (etc. analogue salted cheese) cut into cubes, add dried (0.5 tsp.) and fresh Basil (6 large leaves), balsamic white vinegar. Mix well. *** This recipe can be ISP-NY and other herbs: fresh sage (1 tsp - chopped) and/or mint (chopped - 1 tbsp).
Add a billet of feta into the cooled billet of chickpeas, stir and refresh the tomatoes, cut into cubes (I like creamy salads, added tomatoes with pulp), if desired - without tomato pulp.
Bon appetit!
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