The Agricola Locci chickpeas are grown, processed and packaged only by expert hands, following the indications of integrated agriculture. They stand out for their genuineness and their unmistakable nutritional properties. The selected species "cicer arietinum" is sown in March and harvested in July and August. Rich in protein and fiber, chickpeas are the ideal meal for those who choose a healthy and balanced diet. Excellent to be enjoyed with salads and soups.
Data sheet:
Average nutritional values per 100g of product: Energy: 1323Kj - 316Kcal; Fats: 6.3g, of which saturated 0.81g; Carbohydrates: 46.9g; of which sugars: 3.7g; Fiber: 13.6g; Proteins: 20.9g; Salt: 6mg; Water: 8.6g Food subject to natural weight loss. It may contain traces of GLUTEN.
Produced and packaged for Agricola Locci at: Fraz. Protte di Spoleto 38, 06049 Spoleto (PG) ITALY
Umbrian Tradition recipe
CHICKPEA SALAD WITH TENUTE SANTA CHIARA EXTRA VIRGIN OLIVE OIL
INGREDIENTS
200g chickpeas - 5 cherry tomatoes - 50g black olives - 2 carrots - 1/2 onion - 1/2 celery - 30 ml extra virgin olive oil - salt, black pepper, thyme according to taste
METHOD
Place the chickpeas in a large bowl and cover them completely with tap water. Leave them to soak for approximately 10 hours. Rinse thoroughly and cover with water again. We recommend not adding salt because the chickpeas may become tough. Bring that water to a boil and cook for approximately 60-75 minutes, skimming off any foam from the surface if necessary. Drained and rinse the chickpeas before placing them aside to cool.
Add the olives, cherry tomatoes, carrot, onion and celery finely chopped and also olive oil, thyme, salt and black pepper. Finally mix the chickpeas salad very well and let it rest for approximately one hour.
