Salad with chickpeas and vegetables

Description

A simple yet delicious salad! Chickpeas are responsible for satiety, and fresh vegetables are responsible for bright flavor notes.

Cooking

Step 1

Soak chickpeas in cold water for 3-4 hours. If the soaking time is increased, the chickpeas will become tougher and take longer to cook.

Step 2

Rinse the chickpeas thoroughly, then cover again with cold water and place over medium heat. As soon as the chickpeas boil, boil them for 5-7 minutes, then drain the water, rinse with ice water and remove the peel, refill with water and send to the fire. Boil it for 30-35 minutes. after re-boiling, salt 5 minutes before readiness. If the skin remains after the first wash, re-immerse the cooked chickpeas in ice water and finally peel.

Step 3

Rinse tomatoes and peppers. Cut the pepper in half lengthwise, remove the core and cut into strips. Cut the tomatoes into thin slices.

Step 4

Mix honey with olive oil, mustard and lemon juice. Add salt and pepper if necessary.

Step 5

Place chickpeas, tomatoes and peppers in a salad bowl, drizzle with dressing and toss. You can decorate with cheese or any other salty cheese.