Vinaigrette with Chickpeas
Salads • Russian
Description
Vinaigrette with Chickpeas
Ingredients
- Beetroot 10 oz
- Chickpeas 5 oz
- Carrot 5 oz
- Pumpkin 5 oz
- Sauerkraut 10 oz
- Parsley Root 5 oz
- Cilantro 5 oz
- Parsley 5 oz
- Cumin 0 oz
- Sweet Red Onion 0 oz
- Lemon Juice 0 fl oz
- Balsamic Vinegar 0 fl oz
- Ground Black Pepper 1 teaspoon
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Preparation stage: soak the chickpeas overnight or for 8 hours.
Step 2
Main stage: preheat the oven to 340°F.
Step 3
Boil the chickpeas until 85% cooked, meaning they should be soft but not falling apart and still need about five more minutes to cook.
Step 4
Drain the water, place the chickpeas on a baking sheet lined with foil, generously sprinkle with cumin, black pepper, and add a little olive oil.
Step 5
On a baking tray or another baking dish, place the washed vegetables: beetroot, carrot, peeled pumpkin slices about 2 cm thick, parsley root.
Step 6
Bake the vegetables and chickpeas for about 40-50 minutes.
Step 7
Once the chickpeas are crispy and the vegetables are soft, cool them down, peel, and cut the vegetables into small cubes. Try to make the cubes of all ingredients the same size and small — it tastes better! Also, finely chop the red onion. Combine everything in one large bowl.
Step 8
Take the sauerkraut, squeeze out the excess moisture, and finely chop it into the salad. Finely chop the cilantro and parsley with the stems and add them to the main mixture. The base for the vinaigrette is ready.
Step 9
In a separate bowl, mix the lemon juice, balsamic vinegar, black pepper, and salt until smooth. Add to the portion of the vinaigrette. It is not necessary to dress the entire vinaigrette.
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