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 de cumparat, clasica sau vegana, 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!

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