Spring Salad of Carrots and Chickpeas with Lemon

Servings: 4
Prep time: 15
  • - 4 carrots
  • - 200 g of dried chickpeas, cooked
  • - 8 lettuce leaves
  • - 2 stalks of celery
  • - 1 lemon
  • - 1 teaspoon of sunflower seeds
  • - 1 teaspoon chives
  • - oregano
  • - oil
  • - salt
  • - white pepper
  1. Peel the celery separating the coast from the leaves, cut the coasts into julienne or in thin strips and chop the small tender leaves. Cut the carrots in the same way.
  2. Grate a teaspoon of lemon zest, squeeze the juice and pour it into a bowl together with chives, a pinch of pepper, 2 tablespoons of olive oil and a little salt, stir a long time until You get an perfumed emulsion.
  3. Roll up the lettuce leaves, slice them and mix in carrots and celery, season with the emulsion and spread the salad on the bottom of 4 bowls of glass or ceramic.
  4. Rinse the chickpeas and toss with 2-3 tablespoons of olive oil, a pinch of salt, the chopped leaves of celery, a little oregano and lemon zest, then arrange them in the center of the cups, sprinkle with sunflower seeds and serve immediately.