Food recipes
Arugula, Chickpeas and Red Beets Salad
Arugula, Chickpeas and Red Beets Salad Ingredients: arugula, raw chickpeas (garbanzo beans, bengal gram), mature seeds, raw beets, raw avocados, raw, all commercial varieties vinegar, balsamic oil, olive, salad or coo...
Arugula, Chickpeas and Red Beets Salad
Ingredients:
arugula, raw
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
beets, raw
avocados, raw, all commercial varieties
vinegar, balsamic
oil, olive, salad or cooking
salt, table
Directions:
If using dry chickpeas, you will need to cook it: 35 minutes in the pressure cooker or 12 hours in water + boil for 20 minutes ).
Refrigerate.
Same thing for the red beets, if raw, cook it ahead.
Cut the red beets and the avocado into small cubes
Put washed arugula in a bowl (or directly in a plate), add the chickpeas, red beets and avocado.
Season with olive oil, balsamic vinegar and salt.
Ingredients:
arugula, raw
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
beets, raw
avocados, raw, all commercial varieties
vinegar, balsamic
oil, olive, salad or cooking
salt, table
Directions:
If using dry chickpeas, you will need to cook it: 35 minutes in the pressure cooker or 12 hours in water + boil for 20 minutes ).
Refrigerate.
Same thing for the red beets, if raw, cook it ahead.
Cut the red beets and the avocado into small cubes
Put washed arugula in a bowl (or directly in a plate), add the chickpeas, red beets and avocado.
Season with olive oil, balsamic vinegar and salt.