Ingredients
SERVES 4
– 100 g black chickpeas
– 8 prickly pears cut into rounds
– 120 g celery minced
– 12 g mint minced
– 2 tbsps. EVO
– salt to taste
– black pepper to taste
Directions
Soak the chickpeas for 12 hours in cold water, then rinse, drain and cook the chickpeas in abundant salted water for ab. 90 minutes. Once cooked, drain and rinse under running cold water. Meanwhile, in a large bowl mix the prickly pears, celery and mint leaves and dress with EVO, salt and black pepper. Stir well and let it sit for a couple minutes. Finally, add in the chickpeas, stir well and drizzle with some EVO just before serving.
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