Buckwheat Penne with asparagus and feta cheese fondue
single courses from Italy
Chickpea and pea salad with asparagus, feta and speck
Chickpea and pea salad with asparagus, feta and speck
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Salad to be enjoyed warm or cold for a simple, light lunch, very comfort food and even healthy!
preparation
step 1
Chickpeas for 24 hours. Then drain and cook in salty boiling water for about an hour.
step 2
Cut the feta into cubes and let it marinate for at least half an hour with salt, pepper, plenty of olive oil and fresh mint leaves (if you like).
step 3
Clean asparagus and peel the peas.
step 4
Bake separately: the asparagus sticks for 5 minutes, the tips for 2 minutes and the peas for 4 minutes in salt water. Drain them and pour them quickly under cold water.
step 5
Cut the stems in pieces approximately 1-2 cm.
step 6
Put in a bowl chickpeas, asparagus, peas, feta, sliced speck and almonds.
step 7
Apply salt and pepper and complete with an extra virgin olive oil. If you like, you can also add balsamic vinegar.