Skip to main content

Easy fish terrine

Post a Comment

Simple chickpea salad

 

Simple chickpea salad

A salad full of freshness and exoticism: the chickpea salad, which takes us directly, non-stop, to the other side of the Mediterranean, where it is hot, where the weather is nice, and where we eat like kings! Watch the video that explains how to properly prepare chickpeas, and then you just have to season! Change of scenery and treat guaranteed! To test ... Chick?


INGREDIENTS: 4 PERS.

  • 400g chickpeas
  • 1 onion
  • 2 tbsp. cumin
  • 1 C. teaspoon paprika
  • 1 C. coffee of harissa
  • 3 tbsp. balsamic vinegar
  • 4 tbsp. tablespoon olive oil
  • 1/2 bunch of chopped parsley
  • salt, freshly ground pepper


PREPARATION:

  1. Soak the chickpeas overnight in a bowl of cold water. The next day, drain them, rinse them and steam them for about 30 minutes. After cooking, let them cool before removing the skins by pinching them one by one between your fingers.
  2. In a bowl, combine the Harissa, oil, vinegar, paprika, cumin, salt, and pepper. In a salad bowl, combine the chickpeas, finely chopped onion, parsley, and sprinkle with the vinaigrette. Mix everything together and let marinate 1 hour before serving.


TIPS

Do you like Mediterranean cuisine? Replace the parsley with fresh cilantro or flat-leaf parsley, and the onion with red onion, your salad will be even tastier! You can also add small strips of red, green, or yellow peppers, and tomatoes, which will bring flavor and freshness. And here you are with a good, healthy, and nutritious vegetarian salad! Yum!

Labels:

Comments

Post a Comment

Popular posts from this blog

Avocado mousse with shrimps

  The verrines have not finished being the stars of dinner aperitifs. Creative and gourmet, they play with colors, flavors, and textures. Refreshing and elegant, this avocado mousse with shrimp verrines will give your cocktails a festive feel, and smoothness to your evenings. INGREDIENTS: 4 PERS. 16 cooked prawns 2 ripe avocados 1-2 tsp. lemon juice 2 tbsp. heavy cream 1 or 2 pinches of Espelette pepper salt PREPARATION: Cut the avocados in half and remove the pit. Put the flesh of the avocados on a large plate, mash it, sprinkle it with the first spoonful of lemon juice, add the heavy cream, salt, and Espelette pepper. Mix, taste, and adjust the lemon and salt seasoning if necessary. Place the mousse in verrines or cups and garnish them with peeled shrimp, then refrigerate for at least 2 hours, before serving as a starter or as an aperitif.
Post a Comment
Read more

Cocktail shrimps, grapefruit avocado

  INGREDIENTS: 4 PERS. 16 cooked and peeled prawns 1 small oak leaf salad, washed and stripped 2 avocados from Chile, peeled and cut in half 1 pink grapefruit, peeled raw 1 mango, peeled and diced 3 pineapple slices, cut into large cubes 1 stalk of chopped celery + not too green leaves (aside) 5cl of white balsamic vinegar Olive oil Salt flower COCKTAIL MAYONNAISE: 4 tbsp. firm mayonnaise 3 tbsp. ketchup 1 tbsp. 1/2 teaspoon Worcestershire sauce The juice of ½ a lemon Fine salt and freshly ground pepper UTENSILS: 1 cutting board + 1 chef's knife + 2 bowls 1 salad bowl + 1 whisk + 1 tablespoon + 1 plastic bag without nozzle 1 serving dish 33cm in diameter PREPARATION: Cut the avocados into cubes. Reserve them in a bowl. Cut the grapefruit into segments or slices. In a bowl, mix the mayonnaise with the ketchup, then add the Worcestershire sauce and the lemon juice, salt and pepper. Pour the mixture into a piping bag without a nozzle. In a large dish, place the oak leaves, the grapefr
Post a Comment
Read more