Enjoy a delicious chickpea salad, from the Spanish kitchen, with a touch of high quality ingredients.
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Ingredients4 portions
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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