In the hottest months, legume salads are an ideal resource to eat healthy and to take advantage of all the properties of these foods without having to prepare a stew or stew. The bittersweet chickpea salad is prepared based on carrot and raisins, and seasoned with balsamic vinegar. Don move from recipes.net and take a look at this delicious chickpea salad, you will love it!
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make bittersweet chickpea salad: |
| 300 grams of cooked chickpeas 2 carries 1 chives 2 tablespoons of raisins 1 laurel leaf 2 tablespoons of balsamic vinegar 2 tablespoons soups of olive oil 1 pinch of salt 1 pinch of ground black pepper ground 1 handful of fresh parsley |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make bittersweet chickpea salad:
1. We gather all the ingredients to prepare the bittersweet chickpea salad.
2. We fry the scallion cut into julienne with a little olive oil over medium heat. We let cook for a couple of minutes.
3. We peel the carrots, cut them into slices not very fine and add them to the sauce. We let them cook with the onion another 3 minutes to continue with the bittersweet salad. We salt and pepper.
4. Add the raisins and the laurel, and mix well to hydrate with the rest of the ingredients. We let cook for 3 minutes.
5. Next, we take out the chickpeas from the boat, wash them, let them drain and add them to the sauce. If you do not have preserved chickpeas you can always use dry chickpeas previously cooking them. We put a little more salt if necessary for the legume salad to be to our liking.
6. Finally, we add the balsamic vinegar to give that bittersweet touch to the salad and let the alcohol evaporate a little. We cook over medium heat for 5-8 minutes.
7. To serve the bittersweet chickpea salad we chop a little fresh parsley and sprinkle it on top. We can serve this temperate or cold salad. And if you are interested in other salads with legumes, we recommend the white bean salad with pesto or the lentils with prawns. We expect your comments and photos!
