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Vinegret with chickpeas
Salads

Vinegret with chickpeas

60 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. To make chickpeas cook faster, it's better to soak them overnight in a soda solution. This will significantly reduce the cooking time. Otherwise, the dish is prepared like the classic version. Serve at the table.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the necessary ingredients.

  2. 2

    Step 2

    Step 2

    Rinse the chickpeas. Pour water over them, add a teaspoon of baking soda. Mix and leave overnight. In the morning, drain the water and rinse the chickpeas. Cover with fresh water and cook over medium heat for 40-60 minutes until done. Then drain the chickpeas in a colander to remove excess liquid.

  3. 3

    Step 3

    Step 3

    Dice the boiled carrots and potatoes. Transfer to a bowl.

  4. 4

    Step 4

    Step 4

    Add diced pickled cucumbers and boiled chickpeas.

  5. 5

    Step 5

    Step 5

    In a separate bowl, mix the boiled beet, cut into cubes, with 2 tbsp of vegetable oil.

  6. 6

    Step 6

    Step 6

    Chop the onion and dill, then transfer to the bowl with the sliced vegetables.

  7. 7

    Step 7

    Step 7

    Make the dressing. Mix vegetable oil, mustard, sugar, and apple cider vinegar.

  8. 8

    Step 8

    Step 8

    Add the beetroot in oil and the dressing to the bowl with the sliced vegetables.

  9. 9

    Step 9

    Step 9

    Mix. Refrigerate for 30 minutes.

  10. 10

    Step 10

    Step 10

    The beet salad with chickpeas is ready.