Boiled chickpea salad

• Boil the chickpeas in boiling water, if possible inside a net so that they do not hit each other. The chickpeas should be tender and whole.
• Make a mild alioli, or a mayonnaise with garlic.
• Mix the chickpeas with the alioli, the scallion cut into brunoise and the diced tomatoes and keep in the fridge.
• Boil the eggs, cool, peel and chop them into brunoise.
• Clean the lettuce and cut into julienne.
• Chop the piquillo pepper into brunoise.

SET UP

• Make a crown with the lettuce and the grated carrot.
• With a hoop, place the mixture of chickpeas, chives, tomato and alioli in the centre.
• decorate with the piquillo and the boiled egg placing them on top of the chickpeas.