CLICCA QUI PER LA RICETTA IN ITALIANO
INGREDIENTS (3-4 servings)
FOR THE CHICKPEA CUBES (recipe here):
- 150 gr / 5.2 oz glutenfree chickpea flour
- 500 gr / 17.6 oz water
- half teaspoon salt
- pinch of black pepper
FOR THE SALAD:
- spring onions
- green leaf salad
- olive oil
- salt
- pepper, paprika, other spices of your liking
Hi all and welcome back!
I hope you are having a great week! I for sure am so happy that days are getting “longer” and we can finally enjoy daylight until late in the afternoon again. To me this time of the year kind of feels like breathing again and having more time to do things after work.
In fact, I’ve been pretty busy lately with errands, friends and all, but I’ve committed myself to find the time to share my weekly recipe 😉
And this fresh chickpea cubes salad is indeed a great idea for busy days and a last minute lunch/dinner, packed with proteins and flavour!
A few weeks ago I shared the recipe for fried chickpea sticks, which is a traditional Italian dish typical of Liguria, the region where I’m from.
Basically, the chickpea cubes I use for this salad are made of that same batter when it’s out of the fridge and solidified, but not fried.
So yup, it’s just as simple as that, you take the refrigerated chickpea batter, cut it into cubes and in a bowl you mix them with chopped spring onions, green leaf salad and the seasoning of your choice!
I love to season it with extra-virgin olive oil, apple vinegar, salt and pinch of pepper and paprika!
But if you’re not into onions you can obviously add any veggie of your choice, because these chickpea cubes really get along well with a lot of veggies you know. Chickpeas are really friendly legumes.
Please bear with my nonsense.
And let me know what is your inspiration for other versions of this salad! I am very very curious to know!
If you like this recipe, click on the little heart button under here and if you are curious to know what the next recipe will be, subscribe to my Instagram, Twitter and Facebook page for all the updates!
Ciao!
Sonia
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net&_nc_cat=107 "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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