Vegetable salad with chickpeas
Description
A simple dish to prepare. The salad is tasty and healthy, as it contains no mayonnaise, and the dressing is based on olive oil with spices. It can be safely served during fasting, as it contains no meat. The salad can be served immediately after preparation. Store it in the refrigerator, covered with a lid or plastic wrap. If you don't want to cook chickpeas, use canned ones. Serve chilled.
Instructions
- 1
Step 1
1. Rinse the chickpeas under running water, cover with water, and soak overnight. In a pressure cooker, add half of the coarsely chopped carrot, onion, and 0.5 celery stalk; sauté until golden brown. Add the soaked chickpeas and pour in enough water to cover them by 3 cm. Close the lid and cook for 15 minutes. Once cooking is complete, let the chickpeas cool completely in the liquid.
- 2
Step 2
2. Peel and dice the pepper, lemon, red onion, and 0.5 celery stalk; chop the parsley, coarsely chop the chickpeas, and halve the olives. Mix all the vegetables together in a bowl.
- 3
Step 3
3. Make a dressing using 2 tablespoons of olive oil, wine vinegar, minced thyme and rosemary, garlic, and zest, adding 1 teaspoon of salt. Dress the salad and serve immediately, garnished with parsley.