The weekend is around the corner, temperatures are finally rising, and I can almost smell the saltiness of the ocean on my skin. A summery salad, quick but nutritious ( did you know chickpeas are high in protein and make an excellent meat replacement ) is all my sandy self can think of.
- 400 grams Chickpeas
- 1 onion
- 2 tomatoes, diced
- 1 Lemon
- Olive oil
- Small bunch of parsley, chopped
- A pinch of salt
- Optional: 100 grams of unsalted raw codfish in small pieces
- Optional: 100 grams of tuna
Soak your chickpeas for at least 8 hours (overnight is even better), and slow cook them for around 2 hours. Or buy them precooked at the store, because…summer!
Add the chopped onion, the tomatoes, a pinch of salt, olive oil ( be generous), squeeze the lemon in your palm over it and add the chopped parsley.
Optionally you can add small pieces of raw, unsalted codfish ( my favourite) or some tuna.
Toss it all wildly and run outside to enjoy the sunset with a lovely glass of your white wine.