I want to offer you a very light and at the same time very satisfying salad! At the same time, it is quite satisfying and nutritious thanks to chickpeas. Chickpeas are very useful, for example, selenium, which is part of it, prevents the aging of the body. And chickpeas are rich in iron, silicon, potassium and other equally valuable minerals.
|Cook Time||10 minutes|
- 2 tablespoons Chickpeas (boiled)
- 1 piece Tomato
- 1 teaspoon Cilantro
- 1 tablespoon Green Onion
- Allspice to taste
- 1 teaspoon Olive oil
- Boil the chickpeas according to the instructions on the package. I've been doing this since last night. Before cooking, soak the chickpeas in cold water for at least 4 hours. (Soaking shortens the cooking time of chickpeas and makes it softer). Put the washed chickpeas in a saucepan with water in a ratio of 1:5, bring to a boil. Cook for 10 minutes on high heat, and then until cooked for 50-60 minutes on low heat. Add salt at the end of cooking, as this slows down the cooking process.