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Grains & Floury


  1. In a bowl, soak the chickpeas in 4 cups of water for about 8 hours.
  2. Then, drain, rinse, and place them in a pressure cooker with 4 cups of water.
  3. Let it cook for 15 minutes after reaching pressure.
  4. 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.
  5. 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.
  6. 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


8 Servings

20 Minutes

Chickpea Salad



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