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Print Recipe
Spanish-Style Chickpea Salad Recipe
A simple salad can be original, economical and very tasty. This is easy to see, come on in.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pre-soak chickpeas with cold water, preferably overnight, rinse, put in a saucepan, pour fresh water and boil until tender.
    Pre-soak chickpeas with cold water, preferably overnight, rinse, put in a saucepan, pour fresh water and boil until tender.
  2. Cut the cheese into small cubes. If you have sheep's cheese on hand, you are very lucky, cook with cheese.
    Cut the cheese into small cubes. If you have sheep's cheese on hand, you are very lucky, cook with cheese.
  3. Wash the parsley, shake off the water, pinch off the leaves and chop coarsely.
    Wash the parsley, shake off the water, pinch off the leaves and chop coarsely.
  4. Wash the lemon with hot water, wipe and rub the zest. Squeeze out the juice.
    Wash the lemon with hot water, wipe and rub the zest. Squeeze out the juice.
  5. Mix 4-5 tablespoons of lemon juice with zest, salt, pepper and 1 pinch of sugar, stir in olive oil.
    Mix 4-5 tablespoons of lemon juice with zest, salt, pepper and 1 pinch of sugar, stir in olive oil.
  6. Season the salad with this sauce and let it stand for about 30 minutes.
    Season the salad with this sauce and let it stand for about 30 minutes.
  7. Then add more pepper, salt to taste and serve. If desired, add a few slices of tomato.
    Then add more pepper, salt to taste and serve.
If desired, add a few slices of tomato.

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