1/2 cup of chickpeas
3 teaspoons salt
half a foot of curly lettuce
1 jar of plain natural yogurt
1 tablespoon mint
half a teaspoon of Syrian pepper
1 tsp olive oil
Method of preparation:
Place the chickpeas in a pressure cooker with two teaspoons of salt dissolved in about two liters of water. Bring to the heat and let it cook for about 10 minutes after boiling begins. While the chickpeas are cooking, grate and set aside the carrots and beets separately. Wash lettuce leaves, cut into strips and set aside. In a blender, beat yogurt, mint, Syrian pepper, olive oil and a teaspoon of salt. In a salad bowl arrange layered lettuce, carrots, beets and chickpeas. At the time of serving, put the yogurt dressing on the salad or serve it in a gravy boat.
If you want, replace the mint with the same amount of parsley. If you want, replace the chickpeas with the same amount of diced cheese.
We do not recommend freezing this preparation as its texture and appearance are impaired.
Because it has no benefit, we do not recommend preparing chickpeas in a microwave.
Yield: 6 servings