If you've never added chickpeas to salads, you've missed a lot. It goes well with various vegetables and herbs, is good in cold form, perfectly saturates, and in addition is very useful. I suggest this recipe with herbs and cocktail tomatoes.
Ingredients
- Chickpeas - 100 g
- Spinach - 70 g
- Lettuce - 70 g
- Greenery - 0,5 beam
- Tomatoes (cocktail or cherry) – 150 g
- Spices and seasonings - 0,5 tsp.
- Sesame oil - 1 tsp.
- Olive oil - 1 art.l.
Step-by-step cooking recipe
Boil the chickpeas until tender for about an hour, depending on the softness you prefer.
Cut tomatoes into halves or slices.
Wash all the greens and leaves, randomly chop and mix the ingredients.
Season the salad and season with a mixture of olive and sesame oils.
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