These chickpeas in vinaigrette are one of my favorite summer dishes. You can make them with canned chickpeas, but cooking them at home isn't that difficult and results in a fantastic dish.
The vinaigrette is simple. It contains onion, parsley, hard-boiled egg, and of course, oil, vinegar, and salt. A little water is essential, preferably the water used to cook the chickpeas.
In this case, I took the opportunity to cook a potato and a couple of carrots along with the chickpeas . These ingredients will add a bit of color to our legume salad.
Chickpeas with vinaigrette
A salad made with chickpeas perfect to consume legumes in the hottest months of the year.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: salads
- Calories: 360
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 400 g of chickpeas
- 1 large potato
- Carrots 2
- 1 celery branch
- 1 hoja de laurel
For the vinaigrette:
- 2 boiled eggs
- 1 / 2 cebolla
- Parsley
- Oil
- Vinegar
- Sal Island
Music
The night before we put the chickpeas to soak.
We put water in a pressure cooker and put it on the fire. When the water starts to boil, add the chickpeas, the bay leaf, the potato, the carrots and the celery. With a slotted spoon or with a ladle we remove the foam that comes out.
We put the lid on and let it cook for about 15 minutes after the pot starts to ring.
We turn off and, when the pot allows it, we remove the chickpeas to a container, reserving the cooking liquid in the pot.
We put a little salt to the chickpeas.
To prepare the vinaigrette, we chop the onion finely and also the parsley.
We chop the eggs.
We put those ingredients in a bowl (onion, parsley and eggs).
We add a splash of oil, another of vinegar and a little salt. We add cooking water to cover all the ingredients of the vinaigrette and stir.
We serve the chickpeas with the potato and carrot with our summer vinaigrette.
More information – Cooking tips: How to cook dried legumes properly