Hot Salad with Lemon and Mint

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Hot Salad with Lemon and Mint

Name: Hot Salad with Lemon and Mint
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 Porções
Ingredients: 1/2 kg Chickpeas; 10 unit(s) Mint(Leaves); 2 teaspoon Girl's Finger Pepper; 2 tablespoon Lemon Peel Zest; 2 tablespoon Lemon Juice; 2 tablespoon Extra Virgin Olive Oil; 2 teaspoon Salt; 1 unit(s) Arugula Salad; 1 tablespoon Herbs; 1 unit(s) Minced Red Pepper

🇧🇷Brazil

•

View in original language

(Português)

80 min(s)

4 servings

CleidianyCheff

@cleidianysouza

Ingredients
Recipe

Chickpeas1/2 kg
Mint(Leaves)10 unit(s)
Girl's Finger Pepper2 teaspoon
Lemon Peel Zest2 tablespoon
Lemon Juice2 tablespoon
Extra Virgin Olive Oil2 tablespoon
Salt2 teaspoon
Arugula Salad1 unit(s)
Herbs1 tablespoon
Minced Red Pepper1 unit(s)

Soak the chickpeas for 12 hours in a bowl with 2 liters of water. Drain all the water carefully and put the chickpeas in a pan with another water and cook for about 1 hour.
Remove the pan from the heat, let it cool, open, drain the water carefully and set aside.
Grind the mint with the pepper, lemon zest, lemon juice, extra virgin olive oil and salt in a mortar.
Sauté in a skillet and then season the chickpeas.
Serve with the salad, herbs and chili garnish.

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Hot Salad with Lemon and Mint

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