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 Chickpea and Arugula Salad Recipe
A very nutritious chickpea-based salad, while fresh and fragrant! A delicious and hearty salad, especially for a summer dinner or lunch.
Course Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine Swedish Cuisine
Cook Time 15 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine Swedish Cuisine
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. A necessary product.
    A necessary product.
  2. Often boiled chickpeas remain after cooking various dishes, then it can be used for salad. If not, then soak the chickpeas in advance, you can overnight. Boil until tender, about 40 minutes before the end of cooking, add salt. Add paprika and a little cumin. Add oil, seasonings.
    Often boiled chickpeas remain after cooking various dishes, then it can be used for salad. If not, then soak the chickpeas in advance, you can overnight. Boil until tender, about 40 minutes before the end of cooking, add salt. Add paprika and a little cumin. Add oil, seasonings.
  3. Add the olives and diced cheese. Mix well. Leave to infuse for 10 minutes.
    Add the olives and diced cheese. Mix well. Leave to infuse for 10 minutes.
  4. We prepare a sauce from radish and tomato sauce. Cut the radish into cubes.
    We prepare a sauce from radish and tomato sauce. Cut the radish into cubes.
  5. Peel the tomato and cut into cubes.
    Peel the tomato and cut into cubes.
  6. Mix tomatoes and radishes. Add oil, vinegar and a pinch of salt.
    Mix tomatoes and radishes. Add oil, vinegar and a pinch of salt.
  7. Put the arugula on a platter, season with salt and pepper and put it on top of the chickpeas. Distribute the sauce, radish and tomato in a circle.
    Put the arugula on a platter, season with salt and pepper and put it on top of the chickpeas. Distribute the sauce, radish and tomato in a circle.
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