Ingredients

250 g of drid chickpeas

2 stalks of celery

1 red onion

15 g of capers in salt

Half a spoonful of minced coriander

90 g of vegetable mayonnaise

1 spoonful of mustard

10 soft rolls

1 bunch of arugula

10 gherkins

Salt and pepper to taste

 

 

Preparation

Let the chickpeas soak overnight. Cook them in slightly salted water until tender. Clean and mince the celery, soak the capers in lukewarm water and chop the onion finely. Rinse and drain the arugula. Put the boiled and drained chickpeas, vegetables, capers, coriander, mayonnaise, mustard and a pinch of black pepper in a large bowl. Blend carefully.

 

 

Fill the rolls with two spoonful of this mixture and add a few arugula leaves on top. Secure the rolls with a toothpick and put a gherkin on it. Serve the rolls with chickpea salad within an hour.

 

 

Tradotto da Francesca Clemente