When high temperatures make an appearance the legume stews They can be heavy, but that is not why we should give up on them. Salads become a great alternative to continue enjoying legumes. To test this chickpea salad with potato and broccoli for the summer.
The good thing about these salads is that in addition to being very complete, they prepare quickly. They are also a refreshing bet, since they can be kept in the fridge until a short time before consuming them. You can even take them to the beach in a cooler!
Chickpea, potato and broccoli are the main ingredients of this that we propose today that also has onion, sardines in oil, olives and strips of roasted peppers. And that you can prepare with what you have at home, substituting the sardines for tuna or the broccoli for green beans, to give a few examples.
The recipe
- 1 pot of cooked chickpeas
- 2 medium potatoes
- ½ broccoli in florets
- 1 tin of sardines in oil
- 12 olives
- A few strips of roasted red pepper
- Olive oil
- Sal Island
- Pepper
- Open the jar of chickpeas, clean them under cold running water and reserve in a colander.
- Then we peel the potatoes, cut them into cubes and cook them in a pot with salted water until they are tender.
- At the same time, We also cook the broccoli for 4 minutes in another pan with salted water.
- Once cooked and refreshed the ingredients, drain them well and place them in a bowl along with the chickpeas.
- Add the olives chopped, the crumbled sardines with part of their oil and the pepper strips.
- Finally, season with oil, salt and pepper and mix.
- We enjoyed the chickpea salad with potato and fresh broccoli.