Chickpeas (chickpeas) are easily digestible protein as a way out for those who try to eat less and less weighty meat. And cabbage is calcium. We make the healthiest salad of chickpeas and cabbage.
Ingredients:
1. Sauerkraut - a third of a liter
2. Chickpea - half a glass
3. Ginger - 1x1 cm piece
4. Zira - pinch
5. Paprika - a third of a teaspoon
6. Onion turnip - 3-4 rings
7. Dill - a bunch (without)
8. Mustard oil - 1 tsp spoon (can be different or without)
9. Chile - a pinch
10. Lemon - slice
Preparation
In the evening, they soaked the chickpeas in cold water (put them in the refrigerator, since the protein is a rapidly spoiling product). By the morning it swells and even pecks slightly.
We take a jar, pour boiling water over it, drain it, put chickpeas in it, fill it with boiling water (leave it under the lid for 5 minutes). Then we drain the water and fill it with boiling water again or two (if you don’t pour boiling water over the peas, then, as with most legumes, there will be "funny music!")
We put sauerkraut on a plate (sauerkraut without salt is healthier, we will issue a recipe soon). Add chickpeas to it, all the spices (paprika, cumin, chili), cut the onion, dill, squeeze the lemon juice, grate the ginger (or cut into small pieces).
Then add vegetable oil (or you can put a spoonful of sour cream, it tastes even better with it, but healthier without sour cream and without oil, since it is generally advisable to eat oil not every day, but at least every other day, because it envelops food and interferes with it assimilation).
Share your chickpea recipes.