Description
Flavorful, nutritious, and most importantly hearty salad with a slight smell of cumin - a feast for the taste buds!
Ingredients
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Chickpeas
1 cup
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Carrots
1 piece
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Onion
1 piece
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Potatoes
300 g
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Apple
2 piece
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Zucchini
450 g
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Garlic
2 tooth
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Cumin
2 tsp
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Peppers red hot chilli
0.5 tsp
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Olive oil
50 ml
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Vinegar
3 Tbsp
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Soy sauce
50 ml
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Salt
-
Greens
Cooking
Chickpeas pre-soaked in a large quantity of cold water is not less than 6 hours (I usually soak overnight). Boil in unsalted water (salt water beans cook longer!). I have a cooking process took about 25-30 minutes.
While the chickpeas cooked, peel the carrots, cut it cubes and fry in olive oil until semi-soft structure. I have a small frying pan, so I had 2 tbsp oil.
Bow clean, cut into cubes and
put in vinegar water (1 tbsp vinegar 6% in 50ml water) to marinate not less than 15 minutes.
Potatoes cut into cubes and lightly fry until Golden brown, then pour some water and stew until soft.
The chickpea is cooked. Apples cleaned and cut into cubes. Put all the prepared ingredients (boiled chickpeas, potato, carrot and Apple) into a common Cup.
Zucchini also cut into cubes and fry in olive oil until semi-soft.
Put the salad in total mass, together with pickled onions.
Make the dressing: Heats oil (2 tbsp) put sliced garlic, red pepper and cumin. Warmed up a bit (2-3 minutes), stirring constantly.
In a separate Cup, pour the vinegar.
Add the soy sauce,
warm spices and 50ml of olive oil. Good rubs.
Combine the dressing ingredients. Stir and give it brew for and promarinovatsya a minimum of 30 minutes.
Decorate with cumin and remove the sample!
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