Chickpea salad in crock pot jar for Programmable Cooker
restaurant 4 portions
schedule 15 min
Cooking details
This recipe has been tested in a 6L Newlux Programmable Cooker. Remember that you can adjust the quantities, times, and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt200 g. raw chickpeas (previously soaked for at least 8 hours)
- task_alt250 g. of cherry tomatoes
- task_alt1 onion
- task_alt100 g. of feta cheese
- task_alt100 g. of tuna
- task_alt90 g. of stuffed green olives
- task_alt40 g. of lamb's lettuce
- task_alt60 ml. of extra virgin olive oil
- task_alt1 tbsp. honey
- task_alt1 tbsp. mustard
- task_altSalt and pepper
step by step recipe
- Add the chickpeas with the soaking water and a little salt to the pot.
- Put the lid on, close the valve and program the PRESSURE menu, high pressure, 110 ºC, 10 minutes.
- While the chickpeas are cooking, cut the tomatoes and olives in half. Peel the onion and cut it into julienne strips.
- Once the program is finished, remove the air by turning the valve and remove the chickpeas to a large bowl to cool.
- Put the dressing in the jar: oil, honey, mustard, salt and pepper to taste.
- Next, add the rest of the ingredients in layers: the chickpeas, onion, olives, tomatoes, tuna, cheese and finally, the lamb's lettuce.
- Close the jar and at the moment of serving, mix so that all the ingredients are well impregnated with the dressing.
- Enjoy!
Ingredients
- This jar salad is perfect to take to the beach.
