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Print Recipe
 Chickpea and Arugula Salad Recipe
Very nutritious salad based on chickpeas, at the same time fresh and fragrant! Delicious and hearty salad, especially for a summer dinner or lunch.
Course Children's Food, Dinner Dishes, Lunch Second Breakfast
Cuisine Swedish
Cook Time 15 minutes
Servings
Ingredients
Course Children's Food, Dinner Dishes, Lunch Second Breakfast
Cuisine Swedish
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Necessary product.
    Necessary product.
  2. Often remains boiled chickpeas after cooking a variety of dishes, then it can be used for salad. If not, the chickpeas soak in advance, you can at night. Boil until tender, about 40 minutes before end of cooking salt. Add the paprika and a little cumin. Add oil, seasonings.
    Often remains boiled chickpeas after cooking a variety of dishes, then it can be used for salad. If not, the chickpeas soak in advance, you can at night. Boil until tender, about 40 minutes before end of cooking salt. Add the paprika and a little cumin. Add oil, seasonings.
  3. Add olives and diced cheese. Stir well. Leave to infuse for 10 minutes.
    Add olives and diced cheese. Stir well. Leave to infuse for 10 minutes.
  4. From radish and tomato cooking sauce. Cut the radish into cubes.
    From radish and tomato cooking sauce. Cut the radish into cubes.
  5. Peel and dice the tomato.
    Peel and dice the tomato.
  6. Mix tomato and radish. Add oil, vinegar and a pinch of salt.
    Mix tomato and radish. Add oil, vinegar and a pinch of salt.
  7. Arugula put on a dish, salt, pepper and put on top of chickpeas. Around to distribute the sauce, radishes and tomato.
    Arugula put on a dish, salt, pepper and put on top of chickpeas. Around to distribute the sauce, radishes and tomato.

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