Warm salad with mini meatballs and chickpeas
109 20 минут 3 порции
This recipe is a delicious, hearty salad! Quite an interesting combination of chickpeas, meat, sauerkraut and pomegranate. I advise you to try - you will not be disappointed.
Ingredients for Warm salad with mini meatballs and chickpeas
- Chickpeas - 2 stack.
- Chicken egg - 1 piece
- Minced meat - 300 g
- Sauerkraut - 1 Gorst.
- Mayonnaise - 50 g
- Garnet - 1 piece
Step by step instruction of cooking Warm salad with mini meatballs and chickpeas
Boiled chickpeas to put in a deep plate.
Minced season with salt and pepper. Beat the egg and mash well.
Roll into balls-meatballs. The smaller they are, the more beautiful it will look in a salad. Is in the form of chickpeas.
Boil water, salt the. And lay in boiling water still raw meatballs. As will emerge, cook for 3-5 minutes depending on size. Put the chickpeas.
Cabbage wring out the juice and kitchen scissors to cut into shorter strips. Add to the salad.
Disassemble garnet grains and
to put in the salad based on their taste preferences. Who absolutely does not drink of the pomegranate, you can substitute sour Apple, cutting it into small cubes.
Place them on a dish, giving the shape.
And garnish, serve!