Description
The recipe is inspired by The Nordic Kitchen: One year of family cooking by Claus Meyer
Ingredients
- Canned chickpeas or dried chickpeas( soaked in cold water overnight)
- Brussels sprouts- 5-6
- Apples -2
- Capers- 2 tbsp
- Garlic cloves-2
- Lemon juice- 1 tsp
- Frisee Lettuce - 1/2 cup( optional)
- Fresh Parsley leaves( finely chopped)- 2 tbsp
- Balsamic Vinegar- 1 tbsp
- Olive oil- 3tbsp
- Ground Black Pepper- 1/4 tsp
- Salt- To Taste
Instructions
- Drain the soaked chickpeas & rinse them thoroughly in clean water.
- Put the chickpeas in a pan, cover with water and add the whole garlic cloves.
- Bring to boil and allow to simmer for 30-40 minutes until cooked & tender.
- In a small bowl combine olive oil with lemon juice, ground black pepper and balsamic vinegar.
- Again drain the cooked chickpeas. Transfer them into a salad bowl.
- While they are still hot, season with olive oil mixture & add salt to taste.
- Wash the Brussels sprouts and shred them( if you like).
- Cut the apples into quarters, remove the seeds & slice them into thin wedges.
- Wash & chop fresh parsley leaves.
- Add sprouts, apples, parsley and capers to the bowl of cooked chickpeas and toss well.
- If necessary, season with more pepper, salt or lemon juice to taste.
- Serve immediately.
- Prep Time: 10
- Cook Time: 2
- Category: Salad recipes/ Vegetarian
- Cuisine: Nordic Cuisine