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  1. In a bowl, soak the chickpeas in 4 cups of water for about 8 hours. 
  2. Then, drain, rinse, and place in a pressure cooker with 4 cups of water. Let it cook for 15 minutes after reaching pressure. 
  3. Cut the zucchini into small cubes and cook them in hot water until they are 'al dente', which will take about 5 minutes. 
  4. Drain and set aside. Grate the carrot and chop the remaining ingredients. 
  5. Mix everything in a bowl, along with the mustard and lime juice, season with salt, pepper to taste, and drizzle with olive oil. 
  6. Let it chill in the refrigerator for an hour. 
  7. Serve afterward.

Passo a passo

  • 2 cups of Da Terrinha chickpeas; 
  • 1 cup of carrot, sliced ​​into rounds; 
  • 1 zucchini; 
  • 1/2 cup of red onion, chopped; 
  • 1/2 cup of fresh peas; 
  • 1/2 cup of chopped parsley; 
  • 2 tablespoons of mustard; 
  • Juice of half a lime; 
  • Olive oil to taste; 
  • Salt to taste; 
  • Black pepper to taste.


08 Servings

20 Minutes

Chickpea salad

Ingredient: Chickpeas.


Storage: Keep in a dry, cool place, protected from sunlight and moisture, away from cleaning products or strong odors. If not using the entire content, keep the package tightly closed.

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