Chickpea and tender corn salad
Ingredients
• A cup of chickpeas
• A cup of onion
• Cherry tomatoes
• Peppers
• Rancho Grande quail eggs
• Two cups of sweet corn Andean traditions
• El Conquistador olive oil
• Half lemon
• Pepper Andean Traditions
• Salt to taste
JP products in this recipe
Preparation
In the evening put to soak the cup of chickpeas, the next day put them to cook in the pressure cooker, we suggest cooking them with a spoon of garlic paste Andean Traditions to give an exquisite flavor and salt to taste, for 20 minutes.
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Drain them very well and let them cool.
Cook the Quail eggs 15 minutes.
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While the chickpeas are cooled and the eggs are cooked, cut the onion, paprika, and the cherry tomatoes into four.
Let the quail boiled eggs cool and peel.
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Sauté the two cups of young corn in Andean traditions for two minutes in very little olive oil, add the onion and paprika for no more than three minutes.
Remove from heat and in a bowl add the chickpeas, quail eggs, onion, paprika, sweet corn and cherry tomatoes.
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Stir very well, and add the juice of half a lemon, salt and pepper Andean Traditions to taste.
Serve and enjoy.
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