Ingredients
SERVES 4
– 480 g chickpeas
– 240 g quinoa
– 4 g celery stalks chopped
– 4 dashes of parsley
– 4 dashes of salt
– 60 g avocado peeled, pitted and chopped
– EVO to taste
– black pepper to taste freshly ground
Directions
Soak the chickpeas for 4 hours in cold water, then rinse, drain and cook the chickpeas in abundant salted water for ab. 50-60 minutes. Once cooked, drain and set aside. Meanwhile, cook the quinoa by pouring water – twice the weight of the quinoa you need to cook – in a pot, bringing to a boil, and cooking for ab. 15 minutes. Once cooked, drain and let it rest, covered, for 5 minutes. Right after, in a large mixing bowl, season the chickpeas with parsley, salt and a little EVO. Stir well, and then also add in the avocado, the celery and the quinoa. Mix all of the ingredients and dress with a final drizzle of EVO and some black pepper. Serve immediately or refrigerate for later.
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