You are looking for idea recipes chickpea salad that are unique? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious chickpea salad should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of chickpea salad, start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare chickpea salad good wherever you are, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings required in make

1. Prepare 1 cup Chickpeas
2. Use 1 tablespoon Green Tea Leaves
3. Prepare 1 pomegranate
4. Prepare 1 Onion Small
5. Take 2 tablespoons Vinegar Non - fruit
6. Prepare 1/2 teaspoon Sugar
7. Prepare Goat cheese
8. Prepare Salt Pepper and

Toss to evenly coat, season with more salt to taste if needed. How to Make a Chickpea Salad Cut a ripe avocado and toss with fresh lemon juice per the recipe below. Add remaining ingredients, including rinsed chickpeas. Whisk dressing ingredients in a small bowl and drizzle over the salad.

How to make:process Chickpea Salad:

1. Start the night before for your early morning salad.
2. Cut out a 3x3 inch piece of muslin cloth. Put the tea leaves in the cloth and make a pouch by tying its four corners together with a thread.
3. Soak the chickpeas overnight in two cups of water. Put the tea pouch along with the chickpeas to soak.
4. Cut the onion into small thin slices. Add the vinegar and sugar with 3 tablespoon water in a cup and stir until sugar dissolves. Soak the onion slices in this mix overnight in the refrigerator.
5. In the morning, Pressure cook the chickpeas along with the tea pouch and a pinch of salt for two whistles.
6. Meanwhile, cut a pomegranate and take the seeds out.
7. Separate chickpeas from water using a strainer. Discard the tea pouch.
8. Take the onions out as well. Discard the vinegar mix.
9. Put the chickpeas in two bowls, add the pomegranate seeds according to your liking. Season with salt and pepper (very little) and mix well.
10. Top with onion slices and the spread the cheese over.
11. Done and ready to serve!

Season with salt & pepper to taste. This salad will last days in the fridge making for a great lunch dish! This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling! You can prep the salad the night before (just be sure to keep the spinach separate and dress the salad right before serving). To a large bowl, add drained chickpea, chopped cucumber, tomatoes, onions and give it a good mix.

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