Today we propose a delicious salad of chickpeas, tomato, zucchini and feta cheese to compensate for the excesses of these dates.
Light and delicious, perfect to enjoy legumes in another way.
Ingredients to prepare the chickpea salad
1 zucchini
150 g of cooked chickpeas
50 g of feta cheese
1 spring onion
1 large tomato
Ingredients to prepare the dressing:
or 2 c / s of virgin olive oil
or 1 garlic clove, pressed
or 1 c / s Dijon mustard
or 1 c / s apple cider vinegar
or 1 tsp maple syrup
or ½ c / c of dried oregano
or ¼ c / c of salt
or 1/8 c / c ground black pepper
preparation of the recipe
Step 1 - Prepare the chickpeas
Mix the chickpeas (previously cooked) in a bowl.
If you use cooked chickpeas (from the boat) be sure to rinse them very well.
Step 2 - We add the ingredients
Cut the feta cheese into small cubes and mix with the chickpeas.
Chop the onion into very small pieces and add together with the feta cheese and chickpeas to the bowl.
Cut the tomato and add to the rest of the ingredients.
Step 3 - Preparation of the dressing
Emulsify the seasoning ingredients in a closed jar. It is a way to emulsify without the need for mixers or other tools.
It is prepared by putting the ingredients in a canning jar with a lid (if you have used the cooked chickpeas that same serves) and shake vigorously until a homogeneous mixture is left.
Step 4 - Preparation of the zucchini
Wash and thinly slice the zucchini.
Cook on a griddle on both sides and, until it is well marked and is soft.
Finally mix the zucchini with the rest and serve.
The salad is simple, quick to prepare and very tasty, I hope you liked it.
