Recipe of Chickpea salad with romesco vinaigrette

Join me and let's see how to make Chickpea salad with romesco vinaigrette

Instructions:

Step 1
• Cut the vegetables (scallions, zucchini and eggplant) into thick cubes, sauté with a little oil, salt, a pinch of thyme and pepper, until they start to brown. Cover and leave until cooked.
Step 2
• Peel the tomatoes and cut into wedges, remove the seeds and sauté with oil, salt and a pinch of thyme.
Step 3
• Mix the ingredients for the vinaigrette and season with salt.
Step 4
• Take the vinaigrette separately in a jar or bottle and dress the salad on the spot.
Step 5
• Mix all the ingredients in a bowl and add the drained chickpeas, tuna and endive.
Step 6
• You can also prepare all the vegetables at once on a tray in the oven to shorten processing time.