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Recipe

Chickpea Salad with Carrot and Pepper

30 mins
Low
6
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Enjoy a delicious chickpea salad, from the Spanish kitchen, with a touch of high quality ingredients.
Learn more about La Europea

Ingredients

4 portions
  • 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 pepper
  • 2 eggs, Cooked
  • 3 deciliters olive oil
  • 1 deciliter white wine vinegar
  • salt

Preparation

Soak the chickpeas in warm water with salt the night before.
The next day we wash the chickpeas and cook them in boiling water with salt and onion, pore and carrot.
Once cooked the chickpeas drain them and let them cool.
Chop in brunoisse (finite), chives, green pepper, piquillo pepper and egg. We make a vinaigrette with olive oil and vinegar and add the previous chopped.
All this is combined with the chickpeas and served cold.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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