Legumes for summer too: try these five salads

Chickpea ceviche with avocado, cherry tomatoes and cucumber

Yes, ceviches can also be made from non-animal ingredients. An example of this is the chickpea we saved from the legume chef book. A very original way to get them.

For the salad:

• 300 g dried chickpeas

• 1 liter of water

• 1 g bicarbonate

• 100 g assorted cherry tomatoes

• an avocado

• half cucumber

For the tiger milk:

• 1 g chopped garlic

• 3 grams of fresh ginger

• 35 grams celery

• 50 grams of onions

• 20 grams of coriander

• 3 grams of salt

• 10ml lemon juice

• 20ml lemon juice

• 0.5 grams of green pepper

• 15ml olive oil

The raw material of ceviche with vegetables like this can be chickpeas. pulses chief

• Soak the chickpeas in water and baking soda for 12 hours.

• Drain well and wash.

• Cook for 1 hour or 1 and a half hours by covering it in boiling unsalted water and removing the foam that forms on the surface. Cold reserve.

• For leche de tigre, mix all the ingredients well and strain. Reserved.

• Quarter the avocado and cucumber and cherry tomatoes.

• Stir in chickpeas and leche de tigre. Cold reserve.

• Top with a few more cherry tomatoes and garnish with sprouts.

Bean, avocado and vegetable salad

Available at Castizo restaurants (Madrid), this salad takes beans from their comfort zone (chorizo ​​and other familiar accompaniments) and dresses them up for summer in a balanced and delicious recipe.

• 400 g canned white beans

• 30 g Kalamata olives (or any pitted black olive)

• 30 g red onion

• 80 g ‘concas’ tomatoes

• half avocado

• A green Lamuyo pepper

• Parsley

• One hard boiled egg white

Castizo bean salad (Madrid). IYS

• Drain the beans, separating them from the cans of juice. Save this protection water.

• Wash the beans well. Reserved.

• Wash the vegetables well. Reserved.

• Chop the black olives, red onion, concasé tomato, avocado and hard-boiled egg into small cubes.

• Chop the parsley.

• For the sauce, mix a little of the extra virgin olive oil, Jerez vinegar, and water used to preserve the beans in the same jar. Whisk until the vinaigrette has texture and body.

• To serve, first add the beans, chopped black olives, red onion, green pepper and tomato and mix well. Add vinaigrette and salt to taste. Finally, add the avocado mince and the boiled egg mince and do not mix it so as not to spoil the appearance of the salad.

Warm salad of snow peas and young leeks

Do warm salads suit the summer months? Let’s remember that heat does not mean hot: here is a great recipe from Casa Felisa (Madrid). By the way, yes, peas are legumes.

• 400 g snow peas

• 8 small leeks

• A bowl of roasted red pepper sauce

• 200 g mixed lettuce sprouts

• 100 ml extra virgin olive oil

• Four tablespoons of Pedro Ximénez vinegar

• Salt

Snow pea salad from Casa Felisa (Madrid). IYS

• Boil the peas and leeks in hot water. After boiling, put it in ice water to preserve its green color.

• Grill or broil snow peas and leeks. Season with oil, salt and vinegar.

• Place on a plate, coat lettuce sprouts with oil and vinegar, and place on top of snow peas and leeks.

• Garnish with pepper sauce.

Green bean Salpicon from Asturias IGP

Francisco Ruiz is the chef of the hotel’s gastronomic restaurant Tella and the La Palmera gastrobar located in the CoolRooms Palacio de Luces hotel (Luces, Asturias). In this salad, it uses a legume that is common in its territory but is rarely used.

• 400 g boiled verna

• 100 grams of carrots

• 100 g zucchini

• 100 grams of cucumber

• 100 grams of tomatoes

• 100 g eggplant

• 100 g shelled walnuts

• 100 g of laminated almonds

• 100 grams of raisins

• Reducing Pedro Ximenez

• balsamic vinegar

• extra virgin olive oil

• Micro mix

• bean sprouts

Nass salad from CoolRooms Palacio de Luces (Asturias). IYS

• Drain the verna from the cooking water. Reserved.

• Cut the carrot, zucchini, cucumber, tomato and eggplant into small pieces and garnish with extra virgin olive oil, Pedro Ximénez reduction and balsamic vinegar.

• Season the verina with salad dressing.

• Add the nuts and raisins.

• Garnish with organic micromezclum and bean sprouts.

Indian salad with lentils, spinach and crispy chicken ‘tandoori’

Chef Javier Aparicio of Cachivache Taberna (Madrid) proposes a recipe that is a journey of taste.

• 160 g boiled lentils

• 100 g julienned fresh spinach

• Salt

• 20g chicken breast cut into strips

• 5 g ‘tandoori’ powder

• Fame

• Egg

• panko

For the ‘tandoori’ yogurt sauce:

• 200 ml strained yogurt

• lemon juice

• 20 g ‘tandoori’ powder

• 20ml olive oil

• Salt

For the mango and curry sauce

• 300 grams of mango

• 15 g curry powder

• lemon juice

• 100 ml olive oil

• 10 g ‘sriracha’ sauce

• chopped cilantro

Curious lentil salad from Cachivache (Madrid). IYS

• Mix the ingredients for the tandoori yogurt sauce. Reserved.

• Prepare the mango and curry sauce by mixing all the ingredients.

• Mix spinach, mango sauce and lentils in a bowl. Fix the salt.

• Dip the chicken drumsticks in flour, egg and panko and fry them in plenty of oil. Cut into cubes and separate.

• To assemble the mold, draw a circle of yoghurt sauce on the base and place the spinach, lentils and salad dressing mixture inside the circle. Arrange chicken cubes around it and finish with a slice of lemon.