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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!

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