CHICKPEAS AND AVOCADO SALAD

For 4 to 6 people

Ingredients:

                500g chickpeas

                500g avocado

                400g pickles

                300g of corn

                200g radicchio

                150g onions

                50g dried tomatoes in oil

                Freshly squeezed juice of half a lemon

                2 tablespoons extra virgin olive oil

                Salt, pepper and chilli peppers

                A piece of wakame seaweed and bay leaf

Procedure:

Soak chickpeas over night. Cook it with wakame algae and bay leaf in a pressure cooker for about 30 minutes.

While the chickpeas are cooking prepare the other ingredients. Chop avocados and pickles into small cubes. Wash radicchio and cut it into strips. Cut onions into slices and tomatoes into slices.

Once chickpeas are cooked, cool them down and mix them with other ingredients. Season the mixture with olive oil, lemon juice, salt, pepper and chilli peppers.

Serve it with cooked rice, toast or as a main dish. It can be a great side dish to grilled meat.

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