Chickpeas can be used a lot while fasting. Due to its high nutritional value, it can even replace meat. We can prepare a lot of dishes with chickpeas, such as soup, hummus, and salad. I have decided to make a salad with flavory basil and Parmesan. However, if you do not eat cheese, you can exclude it from the ingredients.
60
60
gr.
chickpeas
15
15
gr.
basil
5
5
gr.
spring onions
20
20
gr.
pine nuts
20
20
gr.
Parmesan
5
5
gr.
garlic
30
30
gr.
olive oil
10
10
gr.
mint
20
20
gr.
sprout
60
60
gr.
cherry tomato
70
70
gr.
lemon
50
50
gr.
avocado
Before cooking you need to soak your chickpeas overnight. Start with washing them the next day, fill a pot with water and boil with a covered lid for 4-5 hours. Periodically check the water as it should not fully evaporate. If a chickpea easily crushes in your fingers - then it’s cooked and drain it. It would be better to remove the skin off (adding water will make it easier).
Now you can take care on the rest of the ingredients. Cut cherry tomatoes in desired size, grate Parmesan, and take only the leaves of basil and mint. It is recommended to add avocado before serving.
Heat a pan, add olive oil and few crushed garlic cloves. For more flavour you can add ground pepper and leftover basil stems. Take the garlic out of the pan until it gets roasted with golden brown color. Add chickpeas and preferably roast a little. Add lemon zest and move the pan aside. You can add it to the ingredients while its warm, or wait until it cools. Add the rest of the ingredients to the salad some more olive oil and lemon juice (you can use other dressing or ingredients as you prefer). Sprinkle it with Parmesan and pine nuts.
How To Serve
Salads usually look better after adding vegetables of different colours. For serving, take a big bowl and put the salad in it. Use microgreens or lettuce for decoration.
Click if you already have prepared
29 
26 
30-60 Min
Average
500+ Kcal
