I'm quite excited to be publishing this recipe as it is my very first own creation. Since I started the blog I've always been trying customized versions of others' recipes, and to be honest, at some point I started to feel that it was time for me to give a try to my creativity. And I've done it! Hurray!
What I like the most about this salad is that it combines both hot and cold. It's nice because it makes it perfect to have it either in summer or in winter, and, in addition, you can easily change its ingredients and make it with any vegetables you fancy.
ARTICHOKE AND CHICKPEA SALADServes 4
300 g cooked chickpeas
200 g fresh spinach
1 large yellow onion
1 large artichoke
2 medium tomatoes
100 g goat cheese or cottage cheese, crumbled
100 g kalamata olives or black olives
Handful pumpmkin seeds
Fresh or dry oregano, to sprinkle
Sea salt
Virgin olive oil
·Cut the tomatoes in quarters and mix them with the olives and cheese. Let chill in the fridge while preparing the chickpea hodgepodge.
·Fill a pot with water and bring it to a boil. Afterwards, put the spinach inside and cook them for about fifteen minutes. Drain them and set aside.
·Cut the onion into small pieces. Peel the artichokes and cut them into eighths. Sauté the onion, spinach and artichokes until golden and once it's done, add the cooked chickpeas to the pan and mix them with the other ingredients so they get all coated with the already sautéed mixture.
·Remove the pan from the cook and add the chilled blend to it. Mix again, sprinkle with the pumpkin seeds and the oregano and dress it to your taste.
·Enjoy!
1 large yellow onion
1 large artichoke
2 medium tomatoes
100 g goat cheese or cottage cheese, crumbled
100 g kalamata olives or black olives
Handful pumpmkin seeds
Fresh or dry oregano, to sprinkle
Sea salt
Virgin olive oil
·Cut the tomatoes in quarters and mix them with the olives and cheese. Let chill in the fridge while preparing the chickpea hodgepodge.
·Fill a pot with water and bring it to a boil. Afterwards, put the spinach inside and cook them for about fifteen minutes. Drain them and set aside.
·Cut the onion into small pieces. Peel the artichokes and cut them into eighths. Sauté the onion, spinach and artichokes until golden and once it's done, add the cooked chickpeas to the pan and mix them with the other ingredients so they get all coated with the already sautéed mixture.
·Remove the pan from the cook and add the chilled blend to it. Mix again, sprinkle with the pumpkin seeds and the oregano and dress it to your taste.
·Enjoy!
Tu blog es una belleza! Estaba leyendo a Meisi y me dio curiosidad y wow!
ReplyDeleteSoy fotografo y tus fotos son preciosas, limpias, directas y bien trabajadas.
Muchísimo éxito para ti.
AC
Muchas gracias AC! Encantada de que te haya gustado!
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