Description
Very tasty, light, vitamin-rich salad that contains all neobhodimymi trace elements. Vegetable chips - this is something amazing, love them and just like that, and in salads. The chickpeas gives a touch of nutty and goes well with hrustenko lettuce leaves.
Ingredients
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Chickpeas
150 g
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Olive oil
1 Tbsp
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Honey
1 Tbsp
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Salt
1 tsp
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Lemon juice
1 Tbsp
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Carrots
2 piece
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Beets
1 piece
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Greens
1 coup
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Lettuce
5 piece
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Bread
400 g
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Parmesan
100 g
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Olive oil
50 g
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Salt
5 g
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Balsamic
2 Tbsp
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Allspice
2 g
Cooking
Chickpea "Mistral" to wash a few times.
Cover with water and leave overnight or at least 4 hours for swelling.
Drain the water, pour the chickpeas with water again, salt to taste. Cook until tender (about 1.5-2 hours, depending on how many hours he was steeped). Drain the water.
In a pan heat olive oil, add chickpeas and fry a little, add the honey, salt and lemon juice. To prevent. Give the chickpeas get caramelized.
Cook vegetable chips: beetroot, carrot, thinly slice, place in pan, grease with vegetable oil using a brush (slightly). Sprinkle with mixture of salt and seasonings. You can just sea salt.
Dry for 3-4 minutes in the oven at 230 degrees.
Lettuce to break it.
Dressing: olive oil, balsamic vinegar, salt, spices.
On a serving dish put the lettuce, dill, parsley (optional), vegetable chips, chickpeas, sprinkle with grated Parmesan, pour dressing. Serve with chips bran bread (bread is very finely chopped, salt, dry in the oven). Nice!
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