In summer I have a hard time incorporating vegetables to my diet. I have them totally linked to the cold when they feel like stews and stews.

Another curious thing is that when they talk about salads, I automatically think of lettuce. So this chickpea salad with lemon dressing helps me reeducate my own ideas and, more importantly, it also helps me balance diet and beat the summer heat.

You can prepare this chickpea salad for lead off not only to work, but also to a picnic on the beach or in the field. But I advise you to transport it separately, that is, the salad in a container and the dressing in a glass jar with a lid. So you can season it at the last minute, giving it a touch of freshness.

I hope you like it!

Chickpea salad with lemon dressing

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The chickpea salad with lemon dressing will help us incorporate legumes into our summer diet. It is also great to take to the office, the field or the beach.

Mayra Fernandez Joglar

Recipe type: salads
Rations: 2

Cooking time: 40M
Total time: 40M

Ingredients

150 g dried chickpeas
10 cherry tomatoes
100 g of feta cheese
60 g of red or fresh onion
½ teaspoon of sugar
2 tablespoons olive oil
2 tablespoons of mineral water
½ lemon
1 hoja de laurel
500 g of mineral water
Parsley
Salt and pepper

Preparation

The night before soak the chickpeas.
The next morning, fill the glass with water to the 1-liter mark. Add the bay leaf, season and heat the water by programming 7 minutes, 100º, speed 1, with the beaker on.
Meanwhile, wash and drain the chickpeas well and place them in the basket. When the time is up put it into the glass and program 30 minutes, 100º and speed 4.
Meanwhile wash the tomatoes and cut them into quarters. Cut the cheese into small cubes and the onion into brunoise.
Wash and dry the lemon. Grate half taking only the yellow part. Squeeze only half of the lemon.
Wash, dry well and chop the parsley to fill 1 small tablespoon. You can also use frozen parsley.
Once the chickpeas are cooked, cool them under running water and drain. Mix them with the cheese, tomatoes and onion. Let cool.
During the cooling time we can take the opportunity to make the vinaigrette. To do this, empty the glass of the cooking liquid and without washing it add the two tablespoons of mineral water, the sugar and the lemon zest. Heat for 1 minute, 50º and speed 1.
Add two tablespoons of lemon juice, the oil and the chopped parsley. Beat for 15 seconds, at speed 5.
Minutes before serving, put a little dressing on top of the salad and give it a few turns so that the ingredients are impregnated.
Serve in individual servings or in a large deep bowl with the dressing separately so that everyone can add what they deem appropriate.

Notes

If you are in a hurry you can use already cooked chickpeas. In that case, add about 260 – 270 g of chickpeas and reduce the time of step 2 to 10 or 12 minutes.[br][br]Depending on the type of chickpea, cooking may take more or less. If after 30 minutes your chickpeas are still hard, program again for 5 more minutes at the same temperature and speed.

Equivalences with TM21

More information - Salmon papillote with vegetables

ThermoRecetas

Chickpea salad with lemon dressing

Chickpea salad with lemon dressing

Ingredients

Preparation

Notes

Equivalences with TM21

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