Spring Salad with Carrots and Chickpeas

Servings: 4
  • - 4 carrots
  • - 200 g of dried chickpeas
  • - 8 lettuce leaves
  • - 2 stalks of celery
  • - 1 lemon
  • - 1 teaspoon of sunflower seeds
  • - 1 teaspoon chives
  • - oregano
  • - Extra virgin olive oil
  • - Sea salt
  • - White pepper
  1. Peel the celery separating the stick from the leaves, cut into julienne the coasts or in thin strips and chop the tender and small leaves. Cut the carrots in the same way as the stick.
  2. Grate a teaspoon of lemon zest, squezze juice and pour into a bowl together with chives, a pinch of pepper, 2 tablespoons of olive oil and a little salt, stir a long time until an emulsion scented.
  3. Roll up the lettuce leaves, slice them and mix in carrots and celery, seasoned 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.