Salada de grão bico (chickpea salad)

Recipe from: 12/1/1997 12:00:00 AM
Preparation time: 10 minutes plus 8 hours soaking time
Cooking time: 1 hour
 
Pulses
 
 
 

Ingredients

 
  • 250
    g
    dried chickpeas
  • 30
    ml
    salt
  • DRESSING
  • 250
    ml
    olive oil
  • 80
    ml
    vinegar
  • 60
    ml
    water
  • 125
    ml
    chopped fresh parsley
  • 1
    onion, chopped
  • 12
    cloves garlic, chopped
  • salt and pepper
Servings: Change Serving
 
 

Method

 
1. Wash and sort the chickpeas. Soak in 1 litre of water for about 8 hours. Drain. 2. Place soaked chickpeas in a saucepan with 750 ml water and bring to the boil. Reduce heat and simmer until almost tender. Add salt and continue to simmer until done. Drain and cool slightly. 3. DRESSING: Mix the ingredients and pour over the warm chickpeas. Leave to cool and absorb the dressing before serving.
 

Read more on: pulses
 

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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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