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La chickpea salad What we propose to you today is a great recipe for use. But we can also make it without leftovers, starting from a jar of canned chickpeas.
It can be served warm or cold. In addition to the chickpeas we are going to add some tomatoes and a special dressing made with anchovies, parsley and olives.
A different way of eating legume which can be served as a first course or as a side dish.
I leave the link to another legume salad, in this case, with lentils.
Recipe for use with cooked chickpeas
Nothing is thrown away here. With this recipe we are going to give the chickpeas that we have left over from cooking a turn.
- ascen jimenez
- Kitchen: Modern
- Recipe type: salads
- Calories: 420
- Rations: 3
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 300 g cooked chickpeas
- A cooked carrot (if the stew had it)
- About 7 cherry tomatoes, quartered
- A bunch of parsley (the leaves)
- Two tablespoons of sliced green olives
- 3 canned anchovy fillets
- 10 g olive oil
Preparation
We put the chickpeas in a bowl. Also the carrot.
We cut the cherry tomatoes into quarters and add them to that bowl.
We put the anchovies, parsley, olives and olive oil in a chopper.
We chop those ingredients.
We pour that dressing over the chickpeas and tomato. We mix.
We serve with some crackers.
Notes
For a more intense flavor you can add half a clove of garlic to the anchovy sauce.
More information - Lentil Salad