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Chickpea

The chickpeas from Poggio Aquilone are of the Sultano variety, with thin and smooth skin and of small calibre. They are recommended for salads, soups and stews.

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The chickpeas from Poggio Aquilone are of the Sultano variety, with thin and smooth skin and of small calibre. They are recommended for salads, soups and stews.

Nutritional properties
Chickpeas are rich in proteins of excellent food quality (about 20%) and an ideal source of fats important for health, but without cholesterol. Rich in fiber, they are also an exceptional source of B complex vitamins, mineral salts and tocopherols, very powerful biological antioxidants. The properties of these legumes are really many and far between. The phytosterols contained in the seed have shown anti-ulcerative, antibacterial, antifungal, anticancer and anti-inflammatory properties. They protect heart health thanks to their soluble fiber content, which contributes to the reduction of total cholesterol and "bad" cholesterol, LDL, with a preventive effect towards the onset of diseases of the cardiovascular system. Saponins, of which these seeds are rich, also have the property of reducing cholesterol.

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Data sheet

Weight
500 g
Ingredients
Organic Chickpea

Our recipe
Chickpea salad

Ingredients for 4 people

Method

  • 400 g boiled chickpeas
  • 200 g of pitted Taggiasca olives
  • 2 tablespoons of lemon juice
  • 450 g datterini tomatoes
  • 1 fresh spring onion
  • Basil to taste
  • Evo oil to taste
  • Salt and Pepper To Taste
  • Basil to taste

Drain the cooked chickpeas in a fine-mesh strainer to remove the preserving liquid. Then rinse them well under cold running water. 

Transfer the chickpeas into a large bowl, season them with the lemon juice and leave them to flavor for about ten minutes. Rinse the cherry tomatoes and cut them in half Take the onion and cut it into slices. Once the chickpeas are flavored, add the Taggiasca olives. 

Combine the cherry tomatoes, the onion and perfume with a few basil leaves. Season everything with a drizzle of raw Evo oil, salt and pepper. Mix the salad well with the help of a spoon, and leave it to cool in the refrigerator for about 15 minutes.

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