Chickpea and Egg Salad
Chick peas and eggs are very popular and often served as a main, dish or as a side dish with fish or bacalhau. In this recipe, I use pickled vegetables which add a crunchy texture and a tangy bite. Serve with crusty bread or rolls.
鹰嘴豆和鸡蛋非常受欢迎，经常被制作成主菜或者作为鱼的配菜。在这道菜谱里面，我用了点儿泡菜，可以增加一些脆脆的口感和咸味。配以硬皮面包或者面包卷，一起吃。
Serves 2-3
2-3人份
材料：
2 cans chick peas
2罐鹰嘴豆罐头
6 sliced hard boiled eggs
6个煮鸡蛋，切片
½ teaspoon salt
半茶匙盐
½ teaspoon pepper
半茶匙胡椒
½ of a small onion (finelychopped)
半只小洋葱，切碎
2 to 3 tablespoon fresh parsley (finelychopped)
2-3汤匙新鲜的欧芹，切碎
½ cup pickled vegetables (finely chopped) (optional)
半杯泡菜，切碎（可选）
¼ to ½ cup extra virgin olive oil
¼ - ½ 杯左右特级初榨橄榄油
¼ cup white vinegar
¼ 杯白醋
Preparation
准备：
Rinse the chick peas, drain and put into a medium bowl. Mix in all ingredients except the eggs.
洗净鹰嘴豆，拍干，放在一只中碗里面，混入所有的佐料，除了鸡蛋。
Taste and add more seasonings if desired.
尝一下，看看是否需要加更多调味。
Let the mixture sit for at least 15 minutes to absorb flavors. Top with sliced eggs and garnish with parsley.
让这些混合物静置15分钟，充分入味，然后再加入鸡蛋碎和欧芹。开吃~
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