After so many anniversaries and so many chocolate cakes , we cooled down with a lemon cream cake and now it's time to invigorate ourselves with a… salad ! 😀 It is a recipe that is made (obviously!) Very easily and where the combinations are innumerable.
I've made this salad several times in the last few days and every time I've changed something. Instead of chickpeas I also used couscous, pasta or wild rice. And another day I added a diced avocado. Absolutely delicious!
- 1 cana naut
- a few bunches of broccoli
- 2-3 hands of valerian
- 2-3 hands salad
- 1 red
- 1 small red onion
- salt and pepper
- lemon juice
Preparation Broccoli and chickpea salad:
We soak the chickpeas in cold water the night before. Drain it from the water in which it was, put another water and boil it until it softens. Add a little salt during cooking. When it is ready, put it in a strainer and leave it to cool.
- If you are patient, remove the skin from each chickpea. I gave up after the first 20 grains :))))
In a bowl put the chickpeas and the rest of the ingredients, salad and valerian, broccoli cut into small bunches, diced tomatoes, julienned onions. Salt and pepper to taste, mix and match the taste with lemon juice.
- Broccoli can be boiled, although I prefer it raw and I recommend it to you, in order to benefit from all its extraordinary qualities. 😉
The salad is served immediately! Good appetite! 😉