It happens to all of us -or almost all of us- that we associate legumes with spooning, substantial stews and cold days. We forget that when the heat arrives, we can continue incorporating them into our menus. A good example of this is our classic chickpea salad with tomato and tuna belly.
Another good way to do it is this recipe chickpeas in vinaigrette. A refreshing alternative and a lighter way to eat legumes than in their “spoon” versions. Because, even if the thermometers rise, there are ways not to give them up.
On this occasion the legume chosen has been the chickpea, but it can also be made with lentils, beans, broad beans or a mixture of your favorite legumes. A full plate for those hot days or when time is short, but in which you do not want to give up eating well.
Soak the chickpeas in a container with plenty of water for a minimum of eight hours. The ideal is to put them the night before. The next morning we fill a pot with plenty of water, the bay leaf, half the onion and a ham bone (optional).
When the water starts to boil, add the chickpeas, drained and washed. Let cook over low heat removing impurities and the foam they generate, until they are tender. The time depends on the type of chickpea and how old it is.
Meanwhile we prepare the vinaigrette. We boil the egg for 12 minutes in a saucepan with plenty of water. We cool it and peel it. Remove the yolk and mash it in a bowl along with the oil and vinegar.
Finely chop the other half of the onion, the tomato, the garlic clove and the parsley leaves. Add to the bowl along with the capers and a little salt and ground black pepper. Mix with the cooked chickpeas and serve with the chopped/grated egg white on top, a pinch of black pepper and a drizzle of extra virgin olive oil.
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With what to accompany the chickpeas to the vinaigrette
Picos, scolds, biscuits or any other type of bread are perfect to accompany these chickpeas in vinaigrette. And if the heat is pressing, a very cool drink. Serve it as an appetizer, as a starter, or as a filling for sandwiches. Up to you.
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