Salade italienne de pois chiches
2 portions | avec bocconcinis
La laitue croquante, les échalotes marinés, les pois chiches grillés et les bocconcinis crémeux constituent un repas d'été léger qui peut être dégusté à la table ou dans le jardin! Ajoutez-y votre protéine préférée cuite au barbecue pour une combinaison parfaite!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Bocconcinis
(Contient: Lait)
1 pièce(s)
Pomme de laitue iceberg
113 g
Petites tomates
30 g
Olives mélangées
(Peut contenir : Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
1 pièce(s)
Pois chiches
(Peut contenir : Blé, Gluten)
0.83 cs
Assaisonnement italien
(Peut contenir : Blé, Lait, Sulfites, Noix, Soya, Triticale, Sésame, Moutarde, Arachides)
1 pièce(s)
Échalote
2 cs
Vinaigre de vin blanc
(Contient: Sulfites)
Pas inclus dans votre livraison
2.5 cs
Huile*
¾ cc
Sel*
0.13 cc
Poivre*
2.25 cc
Sucre*
Ustensiles
Instructions
- Halve tomatoes.
- Halve, peel, then cut shallot into 1/8-inch half-moons.
- Drain and rinse chickpeas, then pat dry with paper towels.
- Drain, then roughly chop olives.
- Roughly tear bocconcini into pieces. Season with 1/4 tsp salt and pepper.
- Remove and discard outer layer of iceberg lettuce. Halve lettuce, then, roughly chop (NOTE: Use remaining lettuce for a future creation!)
- Add half the vinegar, 2 tbsp water and 2 tsp sugar to a medium microwave-safe bowl. Season with salt, then stir to combine.
- Microwave in 15 sec increments, stirring between each, until sugar dissolves. (NOTE: This is your pickling liquid.) Add shallots, then set aside in the fridge to pickle.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil, then chickpeas,1/4 tsp salt and 2 tsp Italian Seasoning. Cook, stirring occasionally, until chickpeas are golden, 5-6 min.
- Meanwhile, add remaining vinegar, 2 tbsp oil, 1/2 tsp Italian Seasoning, 1/4 tsp salt and 1/4 tsp sugar to a large bowl. (TIP: We love the flavour of olive oil here!) Season with pepper, then whisk to combine.
- Drain pickled shallots.
- Add lettuce, tomatoes, bocconcini, olives, chickpeas, pickled shallots and half the Parmesan to the bowl with dressing. Season with salt and pepper, then toss to combine.
- Divide salad between plates, then sprinkle remaining Parmesan over top. (NOTE: This salad can be made ahead of time and stored in the refirgerator until ready to eat. Making and storing ahead of time will allow for the flavours to meld.)
