Salads and vegetables
Prepared by chef Carlos Arginiano on this occasion is complete and delicious: Chickpea salad with cod and pomegranate, an easily prepared dish and with good results.
Ingredients (4 people):
- 200 g chickpeas
- 1 fillet of desalted cod (250 g)
- 1 avocado
- 1 born
- 1 small spring onion
- 1 carrot
- 1 through
- extra virgin olive oil
- black peppercorns
Preparation of the recipe Chickpea salad with cod and pomegranate by Carlos Arginiano:
Put it down chickpeas soaked on the eve Put water to heat in a fast stove. Drain the chickpeas and add it to the pan. Peel carrots and clean leeks, cut them into pieces and add them.
Add Peppercorns, season, close the pot and cook chickpeas for 20 minutes from the moment the valve rises. Remove chickpeas and put them in a large bowl.
Remove cod skin, cut it into steaks (thin slices) and place them in a bowl. Cover them with oil and leave them to marinate for at least 20 minutes.
Cut la la pomegranate in half and peel it hitting him (with a piece of skin) with a spoon. Save the pomegranate seeds.
Chop fresh onion of small cubes and add them to Bowl from chickpeas. Add the pomegranate seeds. Cut diced avocado and add them.
Season with salt, oil and vinegar Mix well. Divide the salad between 4 plates and place cod fillet. Garnish with a little parsley leaves.
When pouring pomegranate, be careful not to stain it, because the separated paint is very difficult to remove.
Presentation of the recipe Chickpea salad with cod and pomegranate by Carlos Arginiano:
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Thanks for reading.
David from 55000 Recipes