Salad Of Chickpeas And Capers

Salad Of Chickpeas And Capers

Ingredients:
1 cup raw chickpeas
2 medium carrots
1 red onion
2 roasted red peppers
1 tablespoon capers
2 tablespoons finely chopped parsley

Directions:
For the dressing:
2-3 tablespoons olive oil, juice of 1 lemon, salt and ground black pepper, a pinch of
ground cumin
Way of preparation:
Put the chickpeas in a saucepan with 4 cups cold water. Allow it to stand overnight. The
next day, discard the water. Wash it and put it to boil in 3-4 cups of water and a pinch of
salt. Put the lid on the pan and when the water boils, reduce the heat. When the chickpeas
soften, drain the water. Allow it to cool. Put it in a deep serving plate. Add capers, grated
carrots, diced onions and peppers. Prepare the dressing by mixing vigorously in a separate
container all ingredients. Pour over the salad with dressing and stir it. Allow the salad in
the refrigerator for 15 minutes. Serve sprinkled with parsley.
This salad can be prepared with boiled chickpeas from a can.
Combines with:
Vegetable soups and dishes cooked by recipes from the books to properly combine the
foods; to them could be added mushrooms, olives, pulses
19. SALAD OF PICKLED CUCUMBERS
Ingredients for 4 servings:
4-5 pickled cucumbers
4-5 hard boiled eggs
4-5 tablespoons mayonnaise