Serves 1
Directions
- 1Soak the chickpeas in water overnight.
- 2Boil the chickpeas in a pot of salted water for one hour.
- 3Put mustard, tahini, honey, balsamic vinegar, lemon juice, olive oil, sesame oil, soy sauce, salt, pepper and grilled sesame in a bowl.
- 4Close the bowl, shake well and keep in the fridge for several days.
- 5Drain boiled chickpeas.
- 6Dry boiled chickpeas with paper towels.
- 7Put the chickpeas in a bowl, add two crushed cloves of garlic, paprika, a drizzle of olive oil, salt, pepper and a little grated Parmesan cheese.
- 8Bake the chickpeas for 40 minutes at 180 degrees, fan assisted, to make them crispy.
- 9Clean the carrots, parsley, endives, radishes, cucumber, fennel, courgette from Nice.
- 10Cut the vegetables into not too big pieces.
- 11Add everything to a plate, with the garlic chickpeas and the honey vinaigrette on top.
Ingredients
- butter
- chickpeas
- salt
- mustard
- tahini
- honey
- balsamic vinegar
- lemon
- olive oil
- sesame oil
- soy sauce
- salt
- pepper
- grilled sesame
- 2 garlic cloves
- paprika
- olive oil
- salt
- pepper
- grated Parmesan cheese
- carrots
- parsley
- endive
- radish
- cucumber
- fennel
- zucchini from Nice
- scallions
- avocado
Equipment
bowlknifecooking potstrainergarlic pressoven
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