Chickpeas, the third most widely produced legume in the world, are also known as “the poor’s meat”. Their omega 3 content makes them an excellent ally to ensure cardiovascular health and reduce “bad” cholesterol (LDL).
Get your fill of iron and vitamins with this super quick vegan recipe.
- 1 can chickpeas
- 150 g sun-dried tomatoes
- 150 g black olives
- 9 tablespoons LIMMI lemon juice
- 1 block tofu
- Chives and parsley
- Salt and pepper to taste
- Aulus extra-virgin olive oil
Rinse and drain the chickpeas (if you have time, cook the chickpeas in a frying pan with a small amount of oil, chopped onion and a dash of parsley for 5-7 minutes).
Cut the sun-dried (or fresh) tomatoes into strips, and cube the tofu.
Place the chickpeas, sun-dried tomatoes, cubed tofu and olives in a bowl. Dress the salad with LIMMI lemon juice, Aulis extra-virgin olive oil, salt and pepper to taste. Sprinkle with chopped chives and parsley and then mix thoroughly to ensure all flavours blend.
Perhaps not everyone knows that…
The name “chickpeas” derives from cicer, a classical Latin term directly tied to Cicerus. The famed Roman rhetorician’s surname traces back to one of his ancestors, known for having a chickpea-shaped wart on his nose.