Salada de grão bico (chickpea salad)

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

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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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