Warm salad with chickpeas and lemon
Cooked chickpeas, vegetables and a simple lemon dressing; dry grains are boiled in advance.
15 min · 2 servings
Check allergens
Check all ingredients according to labeling.
NHS: food allergyIngredients
- Ready soft chickpeas - 250 g
- Tomatoes – 150 g
- Cucumber – 120 g
- Olive oil – 15 g
- Lemon juice – 15 ml
- Salt to taste (example) - 1 g
How to cook
- If you use dry chickpeas, sort, rinse, soak according to the chosen method and cook until soft. Cooking and preparation time is not included in the 15 minutes of salad assembly.
- Weigh out 250g of already cooked chickpeas. Wash the vegetables and cut into small pieces.
- Combine warm chickpeas and vegetables, add oil and lemon juice. Add salt to taste and serve immediately.
Products for the recipe
- Nakhud UZB 2 grades — For the salad you need already cooked soft chickpeas. Sort, rinse, soak and cook if necessary; measure the finished mass.
- Nakhud Iran — For the salad you need already cooked soft chickpeas. Sort, rinse, soak and cook if necessary; measure the finished mass.
- Nakhud UZB 1 grade — For the salad you need already cooked soft chickpeas. Sort, rinse, soak and cook if necessary; measure the finished mass.
An independent idea of Vostok Food. Approximate quantities for the dish are indicated; composition of finished goods - according to labeling. The pre-preparation time is marked in steps.
Source: Vostok Food Editorial Board · Author's idea of presentation