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Salad with chickpeas and vegetables
A simple yet delicious salad! Chickpeas are responsible for satiety, and fresh vegetables are responsible for bright flavor notes.
How to cook Salad with chickpeas and vegetables
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.
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