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 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!
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. Wash the peas, pour cold water and cook after boiling for 50 minutes. Do not salt! It should be completely ready, but remain whole, not boiled. Then flip on a sieve.
    Wash the peas, pour cold water and cook after boiling for 50 minutes. Do not 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. Cut the cucumbers into medium pieces.
    Finely chop the onion and marinate in lemon juice for 10-15 minutes. Cut the cucumbers 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.
    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.
  5. That's it, the salad is ready! You can serve and help yourself!
    That's it, the salad is ready! You can serve and help yourself!
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