This one in particular or Mediterranean in general is simple and complete: legumes, vegetables, the salty and deep flavor of anchovies… it has everything to become a midweek meal, when the post-work depression hits hard. You cut the celery into two by three, open a jar of , another and a second of pitted black olives. So far all the effort.
In addition, it allows you to play a little with the ingredients: the anchovy oil becomes a dressing that binds all the ingredients, but you can use . Chickpeas can also be substituted for the cooked legume that you have on hand, and fresh parsley, which gives that hit of color and aroma to each bite, can be swapped for cilantro or basil. with grace the whole and… hey, now you have it. You’re going to thank us.
Difficulty: Do you know how to open canned goods?
Ingredients
For 4 people
- 350 g cooked chickpeas, drained of their liquid
- 1 stalk of fresh celery
- 2 chives or shallots (or ½ red onion)
- 100 g black olives, drained
- 6-8 anchovy fillets, drained of their oil (reserve the oil)
- 1 sprig of parsley
- 2 tablespoons virgin olive oil
- 1 tablespoon vinegar
- ½ teaspoon cumin grains
- Salt and freshly ground pepper to taste
Instructions
Clean and cut the celery into slices. Do the same with the chives/shallots/onion.
Drain the chickpeas from their liquid and the anchovies from their oil. Put all the ingredients in a salad bowl and mix.
For the dressing, reuse the oil from the can of anchovies and mix it with the vinegar, cumin, salt and pepper.
Drizzle the salad with the dressing and stir so that everything is coated. Sprinkle with chopped parsley and serve.
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