Chickpea recipe
Last Updated on
Total: 25 min Diners: 4
Between Asia and the Middle East but with the love of the national chickpea, this chickpea salad will break all the schemes you may have to get out of the classics and enjoy with simple but new and original recipes. Besides being fresh it is full of color, it is very aromatic, nutritious (seaweed is considered superfood, did you know?) and you can leave it ready in advance without adding the crunchy seaweed, because it would stop crunching.
Ingredients
Cooked chickpeas, 400 g Carrots, 4 u Sesame, 1 tablespoon Soy sauce, 2 tablespoons Dill mustard, 1/2 tablespoon Radishes, 4 u Arugula, 35 g Crispy seaweed, 20 g
For the vinaigrette:
Ground cumin, 1/2 tsp Extra virgin olive oil, 80 ml Lemon juice, 2 tbsp Spicy honey (or honey + ground cayenne), 1 tbsp Salt, c/s Ground black pepper, 1/2 tsp
If you are lazy, that day you can also simply grate the carrots once peeled and save the time of cooking either in the oven or in water, it will also be delicious.
Step 1
The first thing to do – if you want – is to cook, roast or sauté the carrots. If we choose to cook it will be in boiling water for 5 minutes, roast it will be at 180ºC with a little oil and salt for 15-20 minutes, and sauté over high heat with a little oil and salt until they begin to brown. Previously peeled and chopped into large pieces.
Step 2
While the carrots are cooking, mix the soy sauce with the sweet dill mustard on one side and mix the vinaigrette ingredients on the other side. Chop also the radishes to taste either thinly sliced or in wedges.
Step 3
Drain the chickpeas very well and wet them thoroughly under cold running water to remove any remaining contents of the jar.
Step 4
Once the carrots are cooked – or if you don’t want them simply grated – add them to the soy and mustard mixture and stir well, add the sesame. Let stand for 5 minutes.
Step 5
Mix all the ingredients of the salad and dress well when serving, adding the crunchy touch of the seaweed, full of umami, which will give us a very special contrast of flavor and texture.
Tips and suggestions
When we talk about crunchy seaweed, we mention the infinite number of seaweed snacks available in large supermarkets. Generally it is nori seaweed – yes, the one used to make sushi – lightly seasoned and carefully toasted so that it keeps a very special crunchiness, something that in Japan is regularly consumed as a snack under the name of nori ajitsuke. If you do not find it, nothing happens, of course you can use any other type of fresh or rehydrated seaweed although you will lose the crunchy counterpoint.
