Vinaigrette with chickpeas
7 servings
60 minutes
Chickpea vinaigrette is a modern interpretation of the classic Russian salad, embodying flavor depth and nutritional value. Its roots trace back to peasant cuisine traditions where the combination of beets, carrots, and cabbage was accessible and hearty. The addition of chickpeas gives the dish a nutty note and enriches it with proteins. Roasted vegetables reveal natural sweetness and provide a delicate texture to the salad, while lemon juice and balsamic vinegar harmoniously tie the flavors together, creating a refreshing aftertaste. Crunchy chickpeas add zest, while herbs bring freshness. This vinaigrette is perfect as a standalone dish or as a side to main hot courses. It is healthy, rich in vitamins, and will adorn any feast.
1
Preparation stage: soak chickpeas overnight or for 8 hours.
- Chickpeas: 200 g
2
Main stage: preheat the oven to 170 degrees.
3
Boil the chickpeas until 85% cooked, meaning they should be soft but not falling apart and asking for another five minutes to cook.
- Chickpeas: 200 g
4
Drain the water, place chickpeas on foil in a baking dish, generously sprinkle with thyme, black pepper, and add a little olive oil.
- Chickpeas: 200 g
- Caraway: 20 g
- Ground black pepper: 1 teaspoon
- Olive oil: 1 tablespoon
5
Place washed vegetables on a baking tray or in another baking dish: beetroot, carrot, peeled pumpkin slices about 2 cm thick, parsley root.
- Beet: 300 g
- Carrot: 100 g
- Pumpkin: 200 g
- Parsley root: 100 g
6
Send the vegetables and chickpeas to bake for 40-50 minutes.
- Beet: 300 g
- Carrot: 100 g
- Pumpkin: 200 g
- Parsley root: 100 g
- Chickpeas: 200 g
7
After the chickpeas are crispy and the vegetables are soft, cool them down, peel and cut the vegetables into small cubes. Try to make all the ingredient cubes the same size and small — it tastes better! Also finely chop the red onion. Everything goes into one big 'bowl'.
- Beet: 300 g
- Carrot: 100 g
- Pumpkin: 200 g
- Parsley root: 100 g
- Sweet red onion: 50 g
8
Take the sauerkraut, squeeze out excess moisture, and chop it finely for the salad. Finely chop the cilantro and parsley with their stems and add them to the main mixture. The base for the vinaigrette is ready.
- Sauerkraut: 250 g
- Coriander: 75 g
- Parsley: 75 g
9
In a separate bowl, mix lemon juice, balsamic, black pepper, and salt until smooth. Add to the portion of vinaigrette. There's no need to dress the entire vinaigrette.
- Lemon juice: 50 ml
- Balsamic vinegar: 50 ml
- Ground black pepper: 1 teaspoon