Chicory and pea salad
A great green and white combination that feeds you deliciously and healthily - whether you want a light meal or a slightly different side dish ...
- Steam the peas (I had young peas and didn’t cook them for more than 5-6 mins). Peel a squash, grate it and put it in cold water to which you have added a little lemon juice (so that it does not darken).
- Prepare the dressing: peel and finely chop / mash the garlic. Squeeze lemon juice, mix it with garlic, olive oil, a little water and chopped parsley leaf. Add salt and pepper to taste.
- Rinse the cooked peas under cold water and drain. Grate the chickpeas (on my leaves) and mix with the peas and dressing. Leave the salad in the refrigerator until serving.
If desired, serve the salad sprinkled with grated feta cheese. With or without feta, a salad is a great stand-alone meal or a side dish to fish and meat dishes. A glass of fine white wine goes well with it. :) Instead of peas you can use boiled beans with which you have removed the membranes.