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Ingredients
| 500 g g | Chickpeas Chickpeas | ||
| 80 g g | Olive oil Olive oil | ||
| 60 g g | Apple cider vinegar Apple cider vinegar | ||
| 150 g g | Onions
Onion (finely sliced in half rings) | ||
| 80 g g | Spring onions
Spring onion (chopped) | ||
| 40 g g | Sundried tomatoes
Sundried tomato (chopped) | ||
| 150 g g | Florina Peppers
Florina Pepper (chopped) | ||
| 25 g g | Dill
Dill (chopped) | ||
| 2 TS TS | Salt Salt | ||
| 0,5 TS TS | Pepper Pepper |
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Create new shopping listChickpea salad
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Method
- Let chickpeas soak for 20 hours.
- Then, boil for 50 minutes.
- If necessary, skim the foam.
- Cool off the chickpeas immediately with plenty of water.
- In a large bowl, mix well all ingredients, apart from the pickles.
- Serve on a large platter and garnish with pickles.
