Description
By itself, this salad is somewhat similar to a vinaigrette, but a special piquancy gives him a refill. "Mayonnaise chickpea" something like this sauce, but made with plant-based chickpea. Very tasty and healthy!
Ingredients
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Carrots
1 piece
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Sauerkraut
200 g
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Beets
2 piece
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Potatoes
1 piece
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Pickled cucumber
1 piece
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Chickpeas
60 g
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Sunflower oil
60 ml
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Lemon juice
10 ml
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Salt
Cooking
Chickpeas soak overnight. I took the Chickpeas TM Mistral.
Boil according to the instructions on the package.
Wash the vegetables, wrap each in aluminum foil (except cabbage and cucumber) and bake about one hour in preheated oven at 200 degrees. Allow to cool and peel.
Dice vegetables into cubes.
Gently squeeze and chop the cabbage.
Cucumber slice. Mix all the ingredients.
For mayonnaise: blend chickpeas with a blender, add the oil gradually, continuing to whisk.
At the end add the lemon juice, salt and broth (as needed to desired consistency).
Season the salad and serve. Bon appetit!
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