Contorni, Insalate e Verdure/Sides, Salads & Vegetables, Entrées/ Appetizers, Pesce/Seafood-Fish, Secondi: Carne e Pesce
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Chickpeas salad with calamari and olives

I eat fish 4 or 5 times a week.
In summer…..even more often, adding fish in salads.
It is a dish with my favorite Mediterranean flavors…olives and tomatoes.
in preparing salad the main ingredient is fantasy…..so you can add or take away whatever you want….

insalata ceci e calamari web

Contributo web

Chickpeas salad with calamari and olives - serves 4
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Ingredients
  1. - Salad -
  2. 14 ounces (400 gr.) whole calamari
  3. 8 ounces (220 gr.) cooked chickpeas
  4. 3 tbsp “taggiasche” olives (black), stoned
  5. 11 ounces (300 gr.) cherry tomatoes
  6. - Dressing -
  7. the juice of 2 limes
  8. 5 tbsp extra virgin olive oil
  9. salt
  10. black pepper
  11. pink pepper
  12. - Garnishing -
  13. 1 handful basil leaves
  14. 2 handful small lamb’s lettuce
Instructions
  1. Wash the calamari, empty them, discard the transparent cartilage, the fin, eyes and beak and the skin of the head-bag.
  2. Cut the bags in rings and cook in boiling water for 3 minutes.
  3. Drain and set aside to cool.
  4. Wash the tomatoes, quarter, discard the seeds and cut the flesh.
  5. Drain the chickpeas from their liquid.
  6. Trim and wash the lettuce and basil.
  7. Arrange all the ingredients on plates, dress with the lime juice, salt and the two peppers, coarsely grounded.
  8. Decorate with the lamb’s lettuce, a few fresh basil leaves and serve.
Cookingmesoftly http://www.cookingmesoftly.it/
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