Chickpea salad

STEP BY STEP

Let's make something delicious.

1. 01

   Put the dried chickpeas in a bowl with twice the amount of cold water, making sure they are completely covered. Leave to soak overnight.

2. 02

   The next day, tip the chickpeas into a sieve, rinse with cold water and drain well. Transfer to a saucepan and pour in the vegetable stock. Bring to the boil, then cover and simmer over a low heat for about 45 minutes until tender.

3. 03

   Meanwhile, halve and deseed the pepper, then cut into small dice. Trim, peel and finely dice the carrot. Trim the ends of the celery, wash the stalks, remove the strings and finely dice. Add the vegetables to the chickpeas about 2 minutes before the end of the cooking time and cook together.

4. 04

   Meanwhile, wash and trim the cucumber, then cut into small dice.

5. 05

   Reserve about 4 tbsp of the cooking liquid from the cooked chickpea and vegetable mixture. Tip the mixture into a sieve, drain well and leave to cool.

6. 06

   For the dressing, peel and finely dice the onion. Wash the parsley, shake dry, pick off the leaves and finely chop. Put the vinegar, reserved cooking liquid, salt, pepper and agave syrup in a large salad bowl and stir until the salt has dissolved. Stir in the garlic oil and olive oil, then mix in the diced onion and chopped parsley.

7. 07

   Meanwhile, spread the pecans on a baking tray and toast in a preheated oven at 180 °C with top and bottom heat for 10–12 minutes. Remove from the oven, leave to cool slightly and chop. Snip the cress from its tray if needed. Check the seasoning of the chickpea salad again and serve topped with the pecans and cress.

8. 08

   Add the chickpea and vegetable mixture to the dressing in the bowl. Drain the vegan tuna alternative well, break into bite-sized pieces and add to the salad with the diced cucumber. Mix well. Leave the vegan chickpea salad in the fridge for about 1 hour to allow the flavours to develop.