Chickpea Salad with Carrot and Pepper
La Europea
Enjoy a delicious chickpea salad from Spanish cuisine, with a touch of high-quality ingredients.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 300 grams chickpeas legumes La Asturiana®
  • 300 grams onion
  • 300 grams leek
  • 300 grams carrot
  • 250 grams chives
  • 200 grams green bell pepper
  • 200 grams piquillo chile
  • 2 eggs , cooked
  • 3 deciliters olive oil
  • 1 deciliter white wine vinegar
  • salt
Preparation
0 mins
30 mins
Low
  • Soak the chickpeas in warm salted water the night before.
  • The next day, wash the chickpeas and cook them in boiling water with salt, onion, leek, and carrot.
  • Once cooked, drain the chickpeas and let them cool.
  • Finely chop the spring onion, green pepper, piquillo pepper, and egg. Make a vinaigrette with olive oil and vinegar and add the chopped ingredients.
  • Combine everything with the chickpeas and serve cold.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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