Would you like a crisper salad for a snack or a meal? Today we bring you our version chickpeas Legourmet with basil mayonnaise. To lick your fingers!
 

ensaladilla INGREDIENTS

• 400g chickpeas Legourmet rinsed and drained
• 5-6 cooked large potatoes cut into medium pieces
• 300g of boiled peas
• 200g black olives halved
• 4 boiled eggs and chopped

Mayonnaise INGREDIENTS

• 250g soft AOVE (Virgin Olive Oil) or sunflower if you do not like it is very strong flavor.
• 1 teaspoon lemon juice
• 1 egg
• pepper to taste
• salt to taste
• 1 handful of fresh basil leaves cut into small pieces

mayonnaise PREPARATION

1. We put all ingredients, less oil and basil, in a blender and started to beat.
2. Whisking we add the oil slowly until we see that mayonnaise is formed.
3. Add the basil and grind a few seconds.
4. Reserve in the refrigerator at least an hour if possible to catch the flavor of basil.

PREPARATION Ensaladilla

1. We put in a bowl all ingredients and mix with mayonnaise ready to serve.