Loi Em Noi Cho Tinh Chung Ta Virus Remove

Salad di ceci

Two weeks ago I decided to start running. I said to myself "if I start now, I'll dress for the test in form", and since, by dint of turning out delicious, I saw a few too many chiletto here and there, one day yes and one no do some jogging.

But a physical training that meets nutritional needs also healthy and balanced, especially in terms of calories. So I thought to come up with tasty food, light and nutrients at the same time, so that the balance does not suffer, but the palate continues to enjoy, as always!

My Love yesterday bought among other things, various vegetables, so I decided to create a colorful salad of chickpeas!

Here is the recipe.

Ingredients:

• 300 gr. chickpea
• 2 ribs of celery
• a bunch of lamb 's lettuce
• 1 red onion
• 1 / 2 fennel
• 1 clove of garlic
• rosemary
• 4 chives
• 3 tablespoons olive oil
• 1 tablespoon of vinegar
• salt
• chili

Preparation:

Soak the chickpeas in cold water overnight. In a pan soften the garlic and rosemary in a little oil. After 5 minutes, add the drained chickpeas, cook for 2-3 minutes, then cover them with water and continue cooking until they are tender (about 2 ½ hours), over low heat. Towards the end of cooking add salt, then drain and discard the garlic and rosemary.
Clean and wash the celery, fennel, then slice thinly. Chop the parsley, and chopped chives. United the lamb 's lettuce washed and Sauteed onions briefly in a little oil.
diluted in a bowl with salt and pepper vinegar, beating with a fork, add oil to emulsify the mixture. Pick up the celery, onion, fennel and chickpeas in a salad, flavored with chives and parsley and season with the emulsion obtained.

Serve at room temperature.

Light and tasty!