Oggi Cucino Vegetariano:
Servite come contorno.
Chick peas with Mint
|Yle Sambati, CEO of Cook in Puglia|
Refreshing salad of chickpeas topped with a fresh sauce, ideal to ensure the nutrition of this legume.
Canned chickpeas (200 gr)
Extra virgin olive oil (3 tablespoons)
Red Onion (1)
Lemon juice (half)
Fresh mint (1 bunch)
Salt and pepper, Chives, Paprika, Sesame
Pass canned chickpeas under the tap to wash them well before putting them to cook for a few minutes.
Once cooked, drain and set aside in a large bowl.
Prepare the sauce with olive oil, lemon juice, salt, pepper, paprika, sesame seeds and chives.
Cut the red onion into very think slices
Add the sauce, chopped mint and red onion to the chickpeas
and stir carefully so as not to crush them.
Serve as a side dish
Now you can learn the secrets of Italian Vegetarian Cooking with Cook in Puglia. A Vegetarian/Vegan event is planned this fall
Check the schedule of events and plan your adventure in Puglia!