Chickpea and young nettle salad
2 servings
10 minutes
Chickpea and young nettle salad is a delightful combination of freshness and nutritional properties. Young nettle, known for its health benefits, adds a light spiciness and spring freshness to the dish. Chickpeas, rich in protein, make the salad nutritious and filling, while sweet peppers, cucumbers, and carrots add a crunchy texture and vibrant flavor. Flax seeds provide a nutty hint, while olive oil binds the ingredients together with softness. This salad is a true celebration for those who appreciate healthy and tasty food. Its roots trace back to European cuisine where nettle was traditionally used in spring dishes. Light, nutritious, and unusual, it is perfect as a standalone dish or as a side to the main meal.
1
Soak the chickpeas overnight
- Chickpeas: 30 g
2
Pour boiling water over nettles and chop finely
- Young nettle: 1 bunch
3
Peel the vegetables, grate the carrot on a coarse grater, and chop the cucumber, pepper, and celery into cubes.
- Carrot: 150 g
- Cucumbers: 150 g
- Bell pepper: 150 g
- Celery: 100 g
4
Combine all components, dress the salad with oil, season with salt, and add flax seeds.
- Olive oil: 10 ml
- Salt: to taste
- Flax seeds (linseed): 1 tablespoon