Chickpea salad with squid
Ingredients
Instructions
- 3 bay leaves
- 3 Cloves
- A few celery leaves (optional)
- 1.2 kg Ultra fresh squid
- 400 g Cherry tomatoes
- 0.5 Bunch of fresh parsley
- 1 small red onion (or a spring onion)
- 1 small red bell pepper
- About 800 g of cooked chickpeas
- 6 tbsp olive oil
- 2 tbsp cider vinegar OR the juice of an organic lemon
- Salt
- Ground pepper
- Bring a pot to the boil with salted water, the bay leaf, cloves and celery leaves. Empty the squid, rinse them, remove the hard parts (“beak” and fine cartilage located in the head) then cut them into strips.
- Cook for 20 minutes in a court-bouillon.
- Meanwhile, cut the cherry tomatoes into quarters, chop the parsley, finely chop the red onion or spring onion, cut the pepper into small cubes.
- Drain the squid.
- Divide the chickpeas among four plates, then arrange all the other salad ingredients nicely.
- Whisk the oil, lemon or vinegar, a little salt and pepper, then for this sauce on the plates and serve immediately.
Chickpea salad with squid
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