Eating legumes every week is important, since provides us with a large amount of essential nutrients for the body. Generally when the heat arrives, we tend to set aside the legumes since they are usually associated with the cold. It is logical that with the high temperatures, you do not feel like having a very hot stew dish. But a stew is not the only way to cook legumes.
Today we are going to cook a delicious warm chickpea salad, the ingredients can be varied to taste. Since chickpeas are an essential part of the vegetarian diet, we would only have to eliminate the chicken to have the perfect dish.
The chickpeas they are a food that can not be missing in all types of diets. Among its many benefits, chickpeas contain a large amount of fiber, protein, vitamins such as folic acid so important in the diet of pregnant women, and a large amount of minerals.
- 250 g of cooked chickpeas
- 100 g of assorted mushrooms
- 1 Carrot
- 1 chicken breast
- Sweet wine type Pedro Ximenez
- Extra virgin olive oil
- Sal Island
- Modena vinegar reduction
- First we clean the chicken breast well, remove the fat and go through cold water.
- We dry the breast with absorbent paper and cut into small cubes.
- In a frying pan we add olive oil and fry the breast well, salt to taste.
- When the chicken is cooked, we set it aside and reserve.
- We wash and chop the chosen mushrooms well.
- In the same pan where we cook the chicken, we sauté the mushrooms.
- We reserved along with the chicken dice.
- Peel the carrot, wash and cut into not too thin slices.
- We fry in the same pan that we have used for the other ingredients.
- We add a good squirt of Pedro Ximenez and reduce a couple of minutes.
- We separate the carrots and reserve.
- We drain the chickpeas and wash well with water, let them drain well.
- Using the same pan, turn over the chickpeas and let them heat up for a few minutes.
- We add a touch of Pedro Ximenez.
- It is time to plate the salad, first we place the chickpeas, then the chicken cubes, the mushrooms and finally the carrots.
- In a separate bowl we prepare the dressing.
- We put 2 tablespoons of EVOO, a pinch of salt and a reduction of balsamic vinegar to taste.
- Mix well until emulsified.
- Add the chickpea dressing just before serving and that's it!