the recipe for chickpea and vegetable salad.

Vegan, traditional, and Bimby recipe.

With the heat these days, we need to prepare cold dishes that are ready in the fridge at any time.

At the same time, these must be complete, light, and healthy. So today, I present to you the recipe for the chickpea and vegetable salad

the recipe for chickpea and vegetable salad

Cost: Very cheap
Rest time: 8 Hours
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Pressure cooker
Cuisine: Italian
Seasonality: All seasons

328.85 Kcal

calories per serving

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Energy 328.85 (Kcal)
Carbohydrates 46.71 (g) of which sugars 13.56 (g)
Proteins 17.56 (g)
Fat 7.04 (g) of which saturated 0.91 (g)of which unsaturated 5.45 (g)
Fibers 13.07 (g)
Sodium 651.77 (mg)

Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

10.58 oz dried chickpeas (or 600 soaked or canned or pre-cooked)
14.11 oz cherry tomatoes
2 stalks celery
1 red Tropea onion
7.05 oz pickled vegetables
2.12 oz olives (pitted black or green)
to taste basil
to taste salt
to taste pepper
to taste dried oregano

Tools

1 Pressure cooker
1 Colander
1 Knife
1 Salad bowl

Steps

Preliminaries

If starting with dried chickpeas, you must soak them the night before, then cook them in a pressure cooker for 25 minutes or in a regular pot for at least 1 hour.
If preparing with the Bimby: Place the soaked chickpeas in the basket, add 1200 g of water to the bowl, position the basket with the drained chickpeas, and cook: 85 min./Varoma/speed 1.
If using canned or pre-cooked chickpeas, just drain them.
Now that the chickpeas are ready, transfer them to a salad bowl and proceed with the rest of the preparation.
Wash the vegetables, let them drain, and start cutting the tomatoes into pieces, the celery and red Tropea onion into thin slices. Also, slice the olives thinly.
P.S. if you want to make the onion more digestible, after slicing it, put it in a cup with water and vinegar, this way it will be more digestible and less intense in flavor.
Slice the olives and drain the pickled vegetables.
Combine everything in the salad bowl and season with oil, salt, pepper, plenty of basil, and a little oregano. Let it rest in the fridge for at least 30 minutes so the flavors blend well.
Here is the ready recipe for chickpea and vegetable salad