🇧🇷 Cebola e Salsa
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A complete and very easy chickpea salad recipe, ideal for light and healthy meals.
Recipe Video
Ingredients
- 500g de chickpeas
- water
- shredded carrot
- 1/2 de finely diced onion
- 1/2jar de hearts of palm
- 50g de olives
- parsley
- quail eggs
- 2tablespoons de biquinho peppers
- pinch de black pepper
- 1teaspoon de salt
- olive oil
- 50ml de vinegar
Instructions
Weigh 500g of chickpeas and rinse them well.
Dica: Using a scale is recommended for ingredient precision.
Place the chickpeas in a bowl, cover with water (about three fingers deep above the beans), and soak for 12 hours.
Dica: It is important to cover with plenty of water because the chickpeas will swell.
After soaking, drain the water and place the chickpeas in a pressure cooker, adding fresh water to cover well, about three fingers deep above.
Dica: Do not add seasonings at this stage.
Pressure cook for 20 to 25 minutes. If the chickpeas were not soaked, cook for about 40 minutes under pressure.
Dica: The ideal texture is 'al dente,' where a fork easily pierces the bean, but it doesn't fall apart.
Drain the cooking water and let the chickpeas cool completely.
In a bowl, combine the cooked and cooled chickpeas with the shredded carrot, diced onion, chopped hearts of palm, and olives.
Dica: There is no need to remove the skin from the chickpeas.
Season the mixture with black pepper, salt (be careful, as the olives and hearts of palm already contain salt), olive oil, and add vinegar (approximately 50ml or 5 tablespoons). Mix well.
Dica: Use less olive oil to keep the salad healthier.
Add the biquinho peppers and the quail eggs to the salad, mixing gently so as not to break the eggs.
Dica: Add the eggs last to preserve their integrity.
Transfer the salad to a nice serving dish, garnish with a few whole quail eggs and parsley, if desired.
Dica: It is best to prepare the salad a day in advance so the flavors can fully meld.
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Dietary Info
Cuisine Type
brasileiraRequired Equipment
Categories
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