Ingredients
- corn – 2 cobs, boiled and roasted
- chickpeas – 1 cup, boiled
- zucchini – 1 medium size
- parsley – 5-6 sprigs
- fresh basil – 3 sprigs
- dried tomatoes – 3 pcs.
- sea salt
Salad Vinaigrette Dressing
- extra virgin olive oil or grape seed oil – 3 tablespoons
- garam masala – 1 pinch of spice mix (optional)
- 1 lemon juice
- red chili pepper – 1/2 teaspoons of powdered
- red bell pepper, roasted – 1 medium
Chickpea Salad Recipe Preparation
Boil the chickpeas in the water with 1 tablespoon of baking soda until they peel off. If you are not going to use the corn on the cob, add water and salt in a separate pot and boil it for about 25-30 minutes without drying. You can grill the boiled corn on the grill if you wish to add some embers flavor.
Similarly, roast the red capia pepper in the oven or on the stove until it turns black. We will use the outer shell parts of the mastic squash. Cut the outer shell part about 1 cm longitudinally and divide the pieces you cut into 2-3 cm pieces.
Chickpea Salad Recipe Dressing
Add lemon juice, olive oil, masala spice, powdered chilli pepper and roasted capia pepper in a rondo, and mash in the rondo until it becomes pure. Add salt and freshly ground black pepper according to your taste. You can add the same amount of olive oil and lemon juice for a more fluid sauce.
Chickpea Salad Recipe Directions and Service
Take the corns by cutting off the pulp with a knife. In a bowl, mix the chickpeas, corn, parsley, basil, zucchini and dried tomatoes. Sprinkle the bell pepper sauce you prepared. While serving, garnish with basil petals and parsley. Enjoy!
