Eggplant stuffed with vegetables
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baked chickpea salad
ingredients
servings
3
Black pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
2 spoons
Red tomatoes
200 grams
Chickpeas
230 grams
Yellow peppers
1 unit
Red peppers
1 unit
Black olives
80 grams
Side Dishes from Italy
baked chickpea salad
baked chickpea salad
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The chickpea salad in foil is a sublime contour that not only brings along a bit 'all, but is a perfect dish now that we're now in the middle of winter. It 'a recipe made with all natural ingredients and wanting can also be a single dish
preparation
step 1
Make the salad of chickpeas in foil is very simple. First, we turn on the oven and impostiamolo to 180 degrees in a ventilated mode,
step 2
We take two peppers, and laviamoli tagliamoli tocchettini putting them in a bowl. Condiamoli with a little oil and a pinch of salt and trasferiamoli on two sheets of aluminum foil
step 3
We close forming a bag and pass them in the oven making them cook for about 15 minutes, they must remain soft and crispy.
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step 4
We pull out the foil, apriamolo partially and insert chickpeas previously drained of their water and rinsed
step 5
Richiudiamo and move back into the oven for another 15 minutes. At this point we spengiamo the oven and open the foil, leaving it cool our salad.
step 6
Now to the other ingredients. We wash the tomatoes, tagliamoli in four and let's put in uninsalatiera, add the olives, and finally we combine the peppers with the now hot chickpeas
step 7
We finish the dish adjusting it with salt, pepper, olive oil and a handful of oregano.
