Chickpeas and shrimp salad
A hearty salad made with chickpeas. If it's too much trouble, you can just leave it as is, but removing the thin skin of the chickpea will make it taste better.
How to make it
1
The chickpeas are soaked for 12 hours, then added salt and aromatic vegetables (carrots, celery, onions, etc.) to the soaking juice and simmered for 1 hour.
2
Boil the shrimp underneath, remove the shell and combine with the drained chickpeas from [1].
3
Add chopped soaked onions and seasonings from [A] to [2] and mix. It's a good idea to add seasonings little by little to adjust the flavor.
4
Serve in a bowl and place the toppings of soaked onions and tomato concusse.
5
Fill in Italian parsley, salt, lemon juice and olive oil to finish.
Ingredients for 4 people
-
- Used boiled chickpeas
- 200g
-
- the shrimp 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 chopped
- A little
-
- Soaked onions Purple onions and 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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