Description
A very nutritious salad based on chickpeas at the same time fresh and fragrant!
Ingredients
-
Chickpeas
150 g
-
Cheese
75 g
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Arugula
50 g
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Radishes
2 piece
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Tomato
1 piece
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Olives
12 piece
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Olive oil
6 Tbsp
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Vinegar
1 Tbsp
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Salt
-
Zira
1 tsp
-
Paprika sweet
1 tsp
Cooking
The products required.
Is often boiled chickpeas after cooking, then it can be used for salad. If not, then the chickpeas to soak in advance, can at night. Boil until tender, about 40 minutes before end of cooking salt. Add the paprika and a little cumin. Add the oil, seasonings.
Add olives and cheese, diced. Mix well. Leave to infuse for 10 minutes.
From radish and tomato cooking sauce. Slice the radish cubes.
Tomatoes peeled, cut into cubes.
Mix tomato with radish. Add oil, vinegar and a pinch of salt.
Arugula is spread on a dish, season with salt and pepper and put on top of the chickpeas. Around to distribute the sauce, radishes and tomato.
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