Ingredients (3 seats)
• 1 jar of cooked chickpeas
• 1 large carrot
• 1 avocado
• 4 quail cooked for 3′
• 1 bunch watercress clean
• 2 small buds lettuce
• ¼ red pepper
• ¼ yellow pepper
• ¼ green pepper
• ½ sweet white onion
• extra virgin olive oil
• 2 tablespoons of apple cider vinegar
• ½ lemon, juice
• fine sea salt
Making nutritious salad for summer stepper
1Lavar chickpeas well under cold running water and drain.
2Lavar and chop fine tiny peppers. Peel and chop the onion same way.
3Mezclar minced with chickpeas and season with oil, vinegar and salt.
4Dejar macerated at least 2 hours.
5Pelar and chop the eggs.
6Lavar, peel and grate the carrot.
7Lavar and cut into four buds lettuce.
8Pelar and slice avocado. Mix a few drops of lemon to not blacken, signs of rust.
9Colocar chickpeas in a bowl in the center of the source and the remaining ingredients around.
