A La carte salad with chickpeas

Description

I suggest you prepare for a holiday or just a portion, this salad of chickpeas, duck stomachs, and avocado! Well, it turned out very tasty, will definitely cook it in the future! Recipe copyright

Ingredients

Chickpeas

3 Tbsp
Avocado

0.5 piece
Stomach

100 g
Cucumber

1 piece
Onion

0.5 piece
Quail egg

3 piece
Mayonnaise

2 Tbsp
Dill

1 g
Salt

1 g
Black pepper

1 g

Cooking

To prepare the chickpeas; I cooked without soaking in a slow cooker-a pressure cooker for 1.5 hours;

Stomachs to clean and rinse; Boil in salted water with the addition of favorite spices for 40 minutes, cool;

In portion bowls put half of the chickpeas;

Avocado cut into cubes, put on the chickpeas, add the Mayo;

Stomachs cut into cubes, put into bowls; Top - chopped onions;

Add mayonnaise then the rest of the chickpeas; the Top lightly salt and pepper (if the chickpeas were aterials with salt, then salt is not necessary);