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 Chickpea Salad with pickles Recipe
A clean, but still nutritious salad. With pickles, onions and herbs - everything is very simple! And fill it with fragrant sunflower oil!
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. Fill the chickpeas with water at room temperature and leave to swell overnight. This is how it will look after the specified time.
    Fill the chickpeas with water at room temperature and leave to swell overnight. This is how it will look after the specified time.
  2. Rinse the peas, pour cold water and cook for 50 minutes after boiling. Do not add salt! It should be completely ready, but remain whole, not boiled. Then flip it on a sieve.
    Rinse the peas, pour cold water and cook for 50 minutes after boiling. Do not add salt! It should be completely ready, but remain whole, not boiled. Then flip it on a sieve.
  3. Finely chop the onion and marinate in lemon juice for 10-15 minutes. Cucumbers cut into medium pieces.
    Finely chop the onion and marinate in lemon juice for 10-15 minutes. Cucumbers cut into medium pieces.
  4. Mix all the products in a bowl with chopped herbs, onions and juice. Season with spices and aromatic oil. Mix and level to your liking. That's it, the salad is ready! You can serve and help yourself!
    Mix all the products in a bowl with chopped herbs, onions and juice. Season with spices and aromatic oil. Mix and level to your liking. That's it, the salad is ready! You can serve and help yourself!
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