Salade de pois chiche méditerranéenne




  • 600 g (1,32 lbs) cooked chickpeas
  • 1 red pepper
  • 2 tomatoes
  • 2 carrots
  • 1 cucumber
  • 125 g (0,27 lbs) arugula
For the vinaigrette
  • 1 lemon
  • olive oil
  • zaatar
  • Cayenne pepper
  • salt and pepper
For the service
  • 200 g halloumi
  • 100 g croutons
  • 2 sprigs mint

 
No seed the pepper and cut it into small dice (brunoise). Peel the carrots and grate them. Dice the tomatoes. Dice the cucumber.
Drain the chickpeas and rinse them. Place in a salad bowl and add the vegetables and the arugula.
Mix the lemon juice with 5 tbsp of olive oil. Season with zaatar or another spice to your liking. Add salt and pepper.
Toss the salad with the dressing and place on plates. Add croutons and chopped mint. Cut the halloumi into slices and grill. Serve hot over the salad.


 

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