Name: Chickpea salad with mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 12 h 35 min
Yield: 4
Ingredients: 350 grams chickpeas; 2 teaspoons of baking soda; 1 teaspoon of salt; 15 grams dried porcini mushrooms; 100 grams white mushrooms; 1 white onion; 1 bell pepper; 2 tablespoons of mild mustard; 300-400 grams mushroom broth; 10 stems of parsley; 1 red onion; spring onion; juice of fresh lemon; salt; pepper; cumin; chili flakes; olive oil; apple cider vinegar

Instructions

From the previous night, add the chickpeas, baking soda and salt in a bowl with cold water. Mix well and let them expand for 12 hours.
When ready, rinse them well and boil them for 25 minutes (depending on the chickpeas) in cold water.
In a deep bowl add the dried mushrooms and then add 300-400 grams of hot water and let them soak, for at least 15-20 minutes.
In a pot add olive oil, cumin, chili flakes and then add the white onion and the bell pepper and sautée them. Season them with salt in order to wilt them quickly.
Next, add the mustard, mix slightly and then add the broth from the soaked mushrooms.
Cook the vegetables for 15 minutes or until they have softened.
In a bowl add the slices of the red onion and then add drops of apple cider vinegar.
In a hot frying pan with a little of olive oil added, sautée the white mushrooms for2 minutes and then add the soaked mushrooms. Once golden, deglaze with lemon and add a bit of oregano and some parsley stems. Set the frying pan aside.
In a multi add the vegetables along with the liquor of the pot and mix very well. This salt is all the tastiness of our salad.
In a large bowl add the chickpeas, the sauce, a lot of salt, pepper, cumin and mix very, very well!
In a deep plate serve the chickpeas and add stems of parsley, the spring onion, the red onion and the mushrooms.
Finally, add zest of lemon, freshly grated pepper and virgin olive oil.

Chickpea salad with mushrooms

Chickpea salad with mushrooms

Chickpea salad with mushrooms

Ingredients

Instructions

From the previous night, add the chickpeas, baking soda and salt in a bowl with cold water. Mix well and let them expand for 12 hours.

When ready, rinse them well and boil them for 25 minutes (depending on the chickpeas) in cold water.

In a deep bowl add the dried mushrooms and then add 300-400 grams of hot water and let them soak, for at least 15-20 minutes.

In a pot add olive oil, cumin, chili flakes and then add the white onion and the bell pepper and sautée them. Season them with salt in order to wilt them quickly.

Next, add the mustard, mix slightly and then add the broth from the soaked mushrooms.

Cook the vegetables for 15 minutes or until they have softened.

In a bowl add the slices of the red onion and then add drops of apple cider vinegar.

In a hot frying pan with a little of olive oil added, sautée the white mushrooms for2 minutes and then add the soaked mushrooms. Once golden, deglaze with lemon and add a bit of oregano and some parsley stems. Set the frying pan aside.

In a multi add the vegetables along with the liquor of the pot and mix very well. This salt is all the tastiness of our salad.

In a large bowl add the chickpeas, the sauce, a lot of salt, pepper, cumin and mix very, very well!

In a deep plate serve the chickpeas and add stems of parsley, the spring onion, the red onion and the mushrooms.

Finally, add zest of lemon, freshly grated pepper and virgin olive oil.

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