
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
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 |
Add ingredients to existing shopping list or create new one
+ Create new shopping listChickpea salad
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
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.