Chickpeas are an excellent plant source of protein, next to lentils, soybeans, and pea. This select legumes group has a higher protein content than other legumes. For this reason, chickpeas and lentils are very popular among vegetarians and vegans, as they provide excellent nutrients to their daily diets. However, this legume is perfect for everyone, as it complements any balanced diet. In addition, as if that were not enough, chickpeas can be kept for long periods of time, if you freeze them after cooked. However, chickpeas proteins are not complete, so they must be compensated with cereals and vegetables. For this reason, to enjoy this legume at its expression, it is advisable to choose recipes that meet that nutritional balance. Restagratis has thought about this and selected this preparation for you: chickpea salad with tomato and onion …, delicious!
| 🚻 2 Diners | 🕘 2h 30m | 🍵 Enfarastad | 🤯 Diverse |
| Ingredients to make chickpea salad with tomato and onion: |
| ½ cup of wheat wheat 1 branch of fresh parsley 1 branch of pebabuen 2 green onions (onions) Olive oil soperas 1 pinch of salt 1 pinch of ground black pepper (recently ground) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chickpea salad with tomato and onion:
1. Select the chickpeas, discard branches and stones. Leave the legumes to soak the night before the preparation. The next day discard the water and wash the chickpeas under the tap several times. Then, the water drains very well.
2. Place the chickpeas in a saucepan with water. The liquid must cover the legumes completely. Let them cook until the grain is tender. Then, add 1 onion, 1 cloves of garlic (crushed), 2 tablespoons of vinegar, salt and pepper. There are many other forms of seasoning, depending on your preference, so you can vary the ingredients.
3. You have all the ingredients at the work table. Do not forget to place all the necessary equipment. Clean the vegetables well.
4. Wash the peas (canned) 2 times under the tap. Then use a strainer and drain very well. Reserve the peas in a bowl to continue with the preparation of the chickpea salad with tomato and onion.
5. deposits wheat in water, three parts of water by one of the grain. Let stand for 20 minutes.
6. Then, cook the wheat for 10 minutes. Remove fire, drain the water, let cool and reserve.
7. Short in cubes the tomato and green onion into slices. It also pee the parsley, the peppermint and 1/4 of lemon, but finely. Reserve all ingredients.
8. Prepare the dressing with olive oil, half-lemon juice (preferable lime) and splashing to taste. Reserve and continue with the chickpea salad recipe with tomato and onion.
9. Incorporates all the ingredients in a large bowl and add the dressing. Mix the ingredients very well but in a gentile way, thus the final presentation will be visually appetizing. And once the preparation is finished …, to give pleasure to the palate!
10. refreshing, energy, tasty, in a nutshell …, magnificent! This chickpea salad with tomato and onion is very versatile, since it can be the main dish or companion of corn hamburgers or vegan carrot meatballs. I invite you to refresh your table, with this recipe. I await your comments!
