Summer legume salad
A variety of vegetables and pulses in a good summer salad
Ingredients for 4 persons
- dried chickpeas, 350 g;
- cherry tomatoes;
- rocket, to taste
- red onion from Tropea,
- extra virgin olive oil;
- 2 tablespoons;
- basil: 1 cauliflower of approx. 1 kg.
Procedure
Soak the chickpeas in cold water overnight, drain them and boil them covered with plenty of cold water.
Cook them for about 2 hours. When cooked, drain them and place them in a salad bowl and leave to cool.
Also add the rocket, the sliced cherry tomatoes and the thinly sliced red onion and add them to the beans.
Season with EVO oil and basil leaves. Stir, adjust the salt and leave to season. Serve cold
