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Leaf salad with chickpeas and parmesan
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
5 min(s)
2 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Large iceberg lettuce leaf, torn5 unit(s)
- Watercress leaves5 cup
- Boiled Chickpeas1/2 cup
- Chopped Black Olives4 unit(s)
- Chopped Parsley1 teaspoon
- Olive oil1 dessert spoon
- Salt to taste
- grape tomatoes10 unit(s)
- Large Brazil nuts1 unit(s)
- In a container mix the chickpeas with the parsley, olives, olive oil and season with salt.
- In another container, mix the lettuce and watercress, place the seasoned chickpeas on top.
- Add the grape tomatoes and make the paramesan by grating the Brazil nuts into the salad. Serve immediately.
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