Salade de Pois-Chiches Croustillants

Serves 1
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Directions

  1. 1Soak the chickpeas in water overnight.
  2. 2Soak the chickpeas in water overnight.
  3. 3Soak the chickpeas in water overnight.
  4. 4Boil the chickpeas in a pot of salted water for one hour.
  5. 5Boil the chickpeas in a pot of salted water for one hour.
  6. 6Boil the chickpeas in a pot of salted water for one hour.
  7. 7Put mustard, tahini, honey, balsamic vinegar, lemon juice, olive oil, sesame oil, soy sauce, salt, pepper and grilled sesame in a bowl.
  8. 8Put mustard, tahini, honey, balsamic vinegar, lemon juice, olive oil, sesame oil, soy sauce, salt, pepper and grilled sesame in a bowl.
  9. 9Put mustard, tahini, honey, balsamic vinegar, lemon juice, olive oil, sesame oil, soy sauce, salt, pepper and grilled sesame in a bowl.
  10. 10Close the bowl, shake well and keep in the fridge for several days.
  11. 11Close the bowl, shake well and keep in the fridge for several days.
  12. 12Close the bowl, shake well and keep in the fridge for several days.
  13. 13Drain boiled chickpeas.
  14. 14Drain boiled chickpeas.
  15. 15Drain boiled chickpeas.
  16. 16Dry boiled chickpeas with paper towels.
  17. 17Dry boiled chickpeas with paper towels.
  18. 18Dry boiled chickpeas with paper towels.
  19. 19Put 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.
  20. 20Put 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.
  21. 21Put 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.
  22. 22Bake the chickpeas for 40 minutes at 180 degrees, fan assisted, to make them crispy.
  23. 23Bake the chickpeas for 40 minutes at 180 degrees, fan assisted, to make them crispy.
  24. 24Bake the chickpeas for 40 minutes at 180 degrees, fan assisted, to make them crispy.
  25. 25Clean the carrots, parsley, endives, radishes, cucumber, fennel, courgette from Nice.
  26. 26Clean the carrots, parsley, endives, radishes, cucumber, fennel, courgette from Nice.
  27. 27Clean the carrots, parsley, endives, radishes, cucumber, fennel, courgette from Nice.
  28. 28Cut the vegetables into not too big pieces.
  29. 29Cut the vegetables into not too big pieces.
  30. 30Cut the vegetables into not too big pieces.
  31. 31Add everything to a plate, with the garlic chickpeas and the honey vinaigrette on top.
  32. 32Add everything to a plate, with the garlic chickpeas and the honey vinaigrette on top.
  33. 33Add everything to a plate, with the garlic chickpeas and the honey vinaigrette on top.

Ingredients

  • butter
  • butter
  • butter
  • chickpeas
  • chickpeas
  • chickpeas
  • salt
  • salt
  • salt
  • mustard
  • mustard
  • mustard
  • tahini
  • tahini
  • tahini
  • honey
  • honey
  • honey
  • balsamic vinegar
  • balsamic vinegar
  • balsamic vinegar
  • lemon
  • lemon
  • lemon
  • olive oil
  • olive oil
  • olive oil
  • sesame oil
  • sesame oil
  • sesame oil
  • soy sauce
  • soy sauce
  • soy sauce
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • grilled sesame
  • grilled sesame
  • grilled sesame
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • paprika
  • paprika
  • paprika
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • grated Parmesan cheese
  • grated Parmesan cheese
  • grated Parmesan cheese
  • carrots
  • carrots
  • carrots
  • parsley
  • parsley
  • parsley
  • endive
  • endive
  • endive
  • radish
  • radish
  • radish
  • cucumber
  • cucumber
  • cucumber
  • fennel
  • fennel
  • fennel
  • zucchini from Nice
  • zucchini from Nice
  • zucchini from Nice
  • scallions
  • scallions
  • scallions
  • avocado
  • avocado
  • avocado

Equipment

bowlknifecooking potstrainergarlic pressoven
Salade de Pois-Chiches Croustillants | Clip Recipe