Layered salad with chickpeas, sausage and potatoes
4 servings
20 minutes
Layered salad with chickpeas, sausage, and potatoes is an authorial culinary masterpiece that combines heartiness, spiciness, and freshness. Chickpeas, rich in plant protein, provide a nutritious base for the dish, while Krakow sausage adds a bright meaty accent with a hint of smokiness. The tenderness of the potatoes harmoniously balances the flavor, while crispy romaine lettuce and sweet peppers add freshness. Mayonnaise unites all ingredients into a single flavor composition, and herbs provide the final touch. This salad is perfect for a hearty lunch or cozy dinner and delights with its layered textures and aromas. Serve it chilled to reveal all the subtle flavor nuances.
1
Soak the chickpeas for 6-8 hours. Then boil them in salted water over low heat for an hour.
- Chickpeas: 200 g
- Salt: 5 g
2
Slice the Krakow sausage into rounds and fry on both sides until slightly crispy.
- Krakow sausage: 200 g
3
Boil the potatoes and cut them into cubes.
- Potato: 200 g
4
Layer the salad: finely chopped lettuce, diced potatoes, mayonnaise, finely chopped bell pepper, chickpeas mixed with sausage. Sprinkle with herbs on top.
- Romaine lettuce: 100 g
- Potato: 200 g
- Mayonnaise: 50 g
- Sweet pepper: 50 g
- Chickpeas: 200 g
- Krakow sausage: 200 g
- Green: 10 g
5
Let it cool in the fridge for half an hour, then you can start eating.