John Myers
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Colorful Chickpea Salad with Wild Garlic and Mozzarella
The perfect colorful chickpea salad with wild garlic and mozzarella recipe with a picture and simple step-by-step instructions.
dressing
- 1 Paprika
- 200 g Mini San Marzano tomatoes
- 0,5 Land cucumber
- 1 bunch Wild garlic fresh
- Onion rings red
- 1 pinch Sugar brown raw sugar
- Salt and pepper
- 2 tablespoon Freshly squeezed lemon juice
- 3 tablespoon Wild garlic oil
- 2 tablespoon Extra virgin olive oil
- 2 tablespoon Cream cheese double cream setting
- 2 teaspoon Cane sugar
- 4 tablespoon From the leaked juice of the salad
- Salt and pepper
salad
- 125 g Mini buffalo mozzarella balls
- Drain the chickpeas through a sieve. Peel and dice the cucumber, cut the tomatoes into slices, core and dice the peppers. Wash the wild garlic well, spin dry and cut into strips. Put these ingredients with the onion rings in a bowl, season with salt and pepper and set aside.
dressing
- Whisk the ingredients for the dressing with a whisk and season with salt and pepper.
salad
- Drain the mozzarella and pat dry with kitchen paper. Divide the salad on 3 plates, add the mozzarella and pour the dressing over the salad.
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