Chickpea Salad

Name: Chickpea Salad
Total time: 20 min
Yield: 8
Ingredients: 2 cups Da Terrinha chickpeas; 1 cup Grated carrot; 1/2 cup Chopped red onion; 1/2 cup Fresh peas; 1/2 cup Chopped parsley; 1 medium unit Zucchini (diced); 2 tablespoons Mustard; 1/2 Tahiti lime juice; to taste Olive oil; to taste Salt; to taste Black pepper

20 minutes

Easy

8 servings

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You can substitute the lime for white wine vinegar if preferred.

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Add feta cheese or olives for a Mediterranean touch.

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Cooking time for chickpeas may vary; ensure they are tender but not falling apart.

Ingredients

2 cups - Da Terrinha chickpeas

1 cup - Grated carrot

1/2 cup - Chopped red onion

1/2 cup - Fresh peas

1/2 cup - Chopped parsley

1 medium unit - Zucchini (diced)

2 tablespoons - Mustard

1/2 - Tahiti lime juice

to taste - Olive oil

to taste - Salt

to taste - Black pepper

Preparation Method

1In a bowl, soak the chickpeas in 4 cups of water for about 8 hours.
2Drain, rinse, and place in a pressure cooker with 4 cups of water. Cook for 15 minutes after it reaches pressure.
3While the chickpeas cook, dice the zucchini and cook in boiling water until 'al dente' (about 5 minutes). Drain and set aside.
4Grate the carrot and chop the remaining ingredients (onion, peas, parsley).
5Mix the cooked chickpeas and the other vegetables in a bowl along with the mustard and lime juice.
6Season with salt and pepper to taste, and drizzle with olive oil.
7Leave in the refrigerator for one hour to let the flavors meld. Serve.

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