Inca o reteta rapida de vara, fara coacere, gata in 5 minute :) Salata de naut si maioneza. E super satioasa si consistenta, dar in acelasi timp fresh si crunchy :) Poate fi un fel principal de post excelent, sau cu un ou ochi alaturi, o mancare vegetariana delicioasa, va invit sa o incercati, mai ales daca aveti prin camara o conserva de naut :)
Ingrediente (2-3 portii):
- 400g naut fiert sau din conserva
- 2 tije de telina Apio
- 30g capere
- 1 morcov
- 1 ceapa verde
- 70g masline Kalamata
- 2 lgt mustar
- 3-4 lg din maioneza preferata*
- patrunjel, marar tocate marunt
- sare, piper
Scurgem bine boabele de naut, eu am folosit un borcan marisor de la Lidl, dar imi mai place f mult acesta de la No Sugar Shop. Pasam usor cu furculita o parte din ele, dar nu foarte tare, sa pastram din textura. Tocam legumele: ceapa verde, telina Apio, verdeturile (marar si patrunjel am folosit), dam pe razatoare morcovul.
Punem intr-un bol boabele de naut, legumele tocate, caperele, mustarul, maioneza (puteti folosi orice maioneza preferati, facuta de voi sau , clasica sau , chiar si aceasta maioneza de avocado merge foarte bine :) Am adaugat si masline Kalamata, au fost ingredient adaugam in ultima clipa :))
Asezonam cu sare, piper si servim imediat salata sau o pastram in frigider 2-3 zile. Pofta mare! *Reteta preluata si adaptata de aici. Gasiti superbul set de tacamuri aurii din imagini aici :)
ENGLISH VERSION
Another quick summer recipe that doesn’t involve heat and it’s ready in 5 min :) Chickpea mayonnaise salad. It’s super rich and nutritious, but also fresh and crunchy at the same time :) It can be a perfect vegan main dish, or vegetarian if you add an egg :) So I invite you to try this, especially if you have a lonely can of chickpeas in your pantry :))
Ingredients (2-3 servings):
- 400g chickpeas, canned or boiled
- 2 celery sticks
- 30 g capers
- 1 carrot
- 1 spring onion
- 70 g Kalamata olives
- 2 tsp mustard
- 3-4 tbsp of your favorite mayonnaise *
- fresh parsley, dill, chopped
- salt, pepper
Drain well the chickpeas and gently mash them with a fork, not too much, to save some texture. Chop the celery, onions, herbs, grate the carrot.
Put in a large bowl all the ingredients: chickpeas, capers, mustard, mayonnaise (you can use your favorite kind, homemade or store-bought, classic or vegan, or even this avocado mayo :) I also used Kalamata olives, they were added on the spur of the moment :)) Season with salt, pepper and serve right away or keep in the fridge for 2-3 days. Enjoy!