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Print Recipe
Chickpea Salad with pickles Recipe
A lean but still nutritious salad. With pickles, onions and herbs-everything is very simple! And fill it with fragrant sunflower oil!
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. Wash the peas, cover with 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 on a sieve.
    Wash the peas, cover with 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 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. Combine all the products in a bowl with chopped herbs, onions and juice. Season with spices and aromatic oil. Mix and straighten to your taste. That's it, the salad is ready! You can serve and help yourself!
    Combine all the products in a bowl with chopped herbs, onions and juice. Season with spices and aromatic oil.
Mix and straighten to your taste. That's it, the salad is ready! You can serve and help yourself!

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