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- In a bowl, soak the chickpeas in 4 cups of water for about 8 hours.
- Then, drain, rinse, and place them in a pressure cooker with 4 cups of water.
- Let it cook for 15 minutes after reaching pressure.
- Cut the zucchini into small cubes and cook them in hot water until they are "al dente", which will take about 5 minutes. Drain and set aside.
- Grate the carrot and chop the remaining ingredients. Mix everything in a bowl, along with the mustard and lemon juice, season with salt and pepper to taste, drizzle with olive oil.
- Let it sit in the refrigerator for an hour. Serve immediately.
Passo a passo
- 2 cups of Da Terrinha chickpeas;
- 1 cup of grated carrot;
- 1/2 cup of chopped red onion;
- 1/2 cup of fresh peas;
- 1/2 cup of chopped parsley;
- 2 tablespoons of mustard;
- Juice of half a Tahiti lemon;
- Olive oil to taste;
- Salt to taste;
- Black pepper to taste
Ingredientes
8 Servings
20 Minutes
Chickpea Salad
INGREDIENTS: Chickpeas.
GLUTEN-FREE.
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