Preparation
Soak chickpeas for a night, then boil to readiness, which is checked as follows: take out a pea and cut in half, if edges are yellow, and mid is white, need to cook more, ready chickpeas have uniform color on a cut. Boil the beets for 40-50 min in salt less water. Fry almonds in dry pan, let it cool, grind it. Chop cabbage, salt it, mash it a bit. Spread in big glasses layers of diced beetroot, cabbage, diced pickled cucumbers, chickpeas, nuts, sprinkle with sesame seeds. I specially did not write number of vegetables, pick to taste. Mix oil, lemon juice (4:1) and drop of balsamic vinegar, put in dressing freshly ground pepper and some salt. Pour each portion of salad, decorate with lemon slice.
Top of recipe "Eastern variation of vinaigrette salad"
Olha