1/3 cups chickpeas
1 piece of smoked salmon
1/2 avocado
a handful of lamb's lettuce
3 leaves curly lettuce
1/3 red chili peppers
6 black olives
2 tablespoons lime juice
5 tablespoons olive oil
salt, pepper, a pinch of oregano
Method:Soak the chickpeas overnight in a glass of cold water. Drain. Heat the olive oil in a frying pan and pour chickpeas, reduce the heat and simmer (covered) until it is soft (about 15-20 minutes). At the end add olive oil, salt and sprinkle with oregano. Wash and dry curly lettuce, cut them into strips and place them on lamb's lettuce leaves. Cut into slices olives and avocados. Cut into smaller pieces salmon. Put salmon and avocado on lettuce leaves, pour the olive oil and lime juice, sprinkle with salt and pepper. Take out the seed from chili peppers, chop finely and sprinkle over the salad. Finally, sprinkle with warm chickpeas.
Method:Soak the chickpeas overnight in a glass of cold water. Drain. Heat the olive oil in a frying pan and pour chickpeas, reduce the heat and simmer (covered) until it is soft (about 15-20 minutes). At the end add olive oil, salt and sprinkle with oregano. Wash and dry curly lettuce, cut them into strips and place them on lamb's lettuce leaves. Cut into slices olives and avocados. Cut into smaller pieces salmon. Put salmon and avocado on lettuce leaves, pour the olive oil and lime juice, sprinkle with salt and pepper. Take out the seed from chili peppers, chop finely and sprinkle over the salad. Finally, sprinkle with warm chickpeas.
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