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This is one of my favorite recipes for use: the chickpea salad. I prepare it when there are leftover chickpeas from the stew and I usually take it to the table as a garnish.
To the chickpeas I add a hard-boiled egg, cooked ham, natural tomato... and then the dressing as if it were any other salad, that is, with oil, vinegar and salt.
Great for the summer months because it allows us to present the cold chickpeas.
I leave you the link to other summer salads, which are already appealing: Five fresh salads for summer.
Chickpea salad, a useful recipe
The legume served cold. A recipe of use that can be served as a garnish.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: salads
- Calories: 310
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- About 350 g of cooked chickpeas, without broth and with a little meat
- 150 g cooked ham, cubed
- 1/4 of onion in small pieces
- 1 tomato, peeled and cut into pieces
- 2 hard-boiled eggs
- Sal Island
- Aromatic herbs
- Extra virgin olive oil
- Vinegar
- Fresh parsley
Preparation
If we have not yet cooked the eggs, we will begin the recipe by putting salted water in a saucepan. We put the eggs inside, carefully, and put it on the fire. They will have to cook for about 15 minutes. Meanwhile, we continue with the recipe.
We put our cooked chickpeas, without liquid, in the container where we will make our salad. We add meat from the stew in pieces.
Cut the cooked ham into cubes. We reserve it.
Chop the peeled onion. We reserve it.
Peel the tomato, chop it and reserve it too.
Add the ham, onion and tomato to the container where we have the chickpeas.
When the eggs are cooked, we put them under cold water and peel them, being careful not to burn ourselves. We chop them up.
We incorporate the eggs into our salad.
Add salt, aromatic herbs (optional), extra virgin olive oil and a little vinegar.
We mix, add chopped parsley, and we already have our salad ready to serve.
More information - 5 fresh salads for summer