Salade italienne de pois chiches
2 portions- Lait
- Sulfites
- Blé
- Lait
- Sulfites
- Oeuf
- Poisson
- Noix
- Peut contenir des traces d’allergènes
- Gluten
- Moutarde
- Arachides
- Sésame
- Soya
- Triticale
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!
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 : Gluten, Blé)
4.3 g
Assaisonnement italien
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Triticale, Blé)
1 pièce(s)
Échalote
2 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
Pas inclus dans votre livraison
2.5 cs
Huile*
¾ cc
Sel*
0.13 cc
Poivre*
2.25 cc
Sucre*
Informations nutritionnelles
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.)
