Chickpeas and shrimp salad
A hearty salad made with chickpeas. If you don't want to bother, you can leave it as is, but it will have a better texture if you remove the thin skins from the chickpeas
How to make it
1
The chickpeas are soaked for 12 hours, and then salt and aromatic vegetables (carrots, celery, onions, etc.) are added to the soaking water and boiled for an hour
2
Parboil the prawns, remove the shells, and combine with the drained chickpeas (1)
3
Add the chopped blanched onion and seasonings from [A] to [2] and mix. Add the seasonings little by little to adjust the flavor
4
Place in a serving dish and top with blanched onions and tomato concassé
5
Finish by sprinkling Italian parsley, salt, lemon juice and olive oil
Ingredients for 4 people
-
- Use pre-boiled chickpeas
- 200g
-
- Tiger prawns with shell removed
- 90g
-
- Sweet onion
- 50g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2.5 tbsp
-
Olive Oil
-
- Italian parsley
- A pinch
-
- salt
- A pinch
-
- White balsamic vinegar
- 1/2 tbsp
-
- Balsamic Vinegar
- 1/2 tsp
-
- Lemon juice
- 1 tsp
-
- White wine vinegar
- 1 tsp
-
- Coarsely smelt black pepper
- A little
-
- Use minced
- A little
-
- Bleached onions and purple onions are used as toppings.
- A little
-
- tomato concasset topping
- A little
-
- Italian parsley finish
- A little
-
-
Olive oil
finishing
Aldoino extra virgin
- A little
-
Olive oil
finishing
-
- For salt
- A little
-
- For finishing lemon juice
- A little
[PR]
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