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chickpea vinaigrette
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
BEATRIZ ROCHA
@biaresende- Ingredients
- Recipe
- Chickpeas200 g
- Flour for kibbeh150 g
- Red onion1 unit(s)
- Yellow pepper1 unit(s)
- Tomato3 unit(s)
- Olive oil to taste
- Salt to taste
- Vinaigrette to taste
- Parsley and chives to taste
- Water to taste
- Pressure cook the chickpeas for 40 minutes.
- Use 3 parts of water for each part of chickpeas for cooking (remember that they must have been soaked in water for 12 hours before).
- Place the kibbeh flour in a container and cover with water. Leave it like that for 1 hour.
- Chop the peppers, red onion and tomatoes into very small cubes.
- After cooking the chickpeas, drain the remaining water with a sieve (well drained) and let it cool naturally.
- After 1 hour of the kibbeh flour in the water, drain all the water with a sieve. Press with a spoon to dry well.
- Mix the chickpeas (already cold) with the peppers, tomato and onion and stir well.
- Gradually add the kibbeh flour and mix well.
- Season to taste with vinegar, oil, salt, black pepper, parsley, chives, etc. Mix well.
- If you prefer, chill the salad in the fridge before serving.
- Serve and enjoy. Great accompaniment to barbecue.
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