already mentioned that we entered ensaladil stage, so here's one more (and those are ...). At the time I start to make salads, and went into a dynamic that makes me not stop looking for new mixes, different or totally classic in my kitchen, as this that bring today.
Everyone is aware of my aversion to almost all the fruit, the less cooked the traditional way. One of the few ways that I really like is taken from cold in salad. So this is today's dish, a salad of chickpeas, fresh and delicious.
Quantities are for two large or four small dishes.
Ingredients for 2:
150 grs. chickpea, preferably small.
An onion.
A large tomato.
Two eggs cooked.
150 grs. cooked ham (or turkey).
For the vinaigrette:
AOVE.
tarragon vinegar.
A bunch of fresh parsley.
Last night we put the chickpeas to soak and keep them overnight until the next morning.
next day change the water and put to boil in fresh water with salt. I do it in the pan, that other apparatus my enemy is the pressure cooker. Logically if we do in the latter is made in much less time.
When tender drain them, let cool and reserve.
We cooked eggs in salt water and a dash of vinegar. When they are boiled, peeled and cut into squares. Reserve.
Peel tomatoes and cut into squares also. Reserve.
Do the same with the onion.
E also with ham or turkey.
Mix all ingredients chopped and a salad with chickpeas.
AOVE prepare a vinaigrette, tarragon vinegar and a sprig of parsley chopped not too small.
Dress the salad with the vinaigrette, garnish with a sprig of parsley, and eat!
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