With chickpeas

Chickpea and yoghurt salad

• Ingredients for 4 people:
• 250 g cooked chickpeas
• 4 tablespoons olive oil
• 2 tablespoons apple vinegar or lemon juice
• 1 clove of garlic
• 2 celery sticks
• 1 Greek yoghurt
• Salt
  
  
• Preparation:
  Clean the celery and slice finely. Mix with the chickpeas. Mix the oil, vinegar and finely-chopped garlic. Salt to taste and add the yoghurt. Add the mixture to the chickpeas and leave to chill in the fridge before serving.

Chickpea risotto

• Ingredients for 4 people:
• 150 g cooked chickpeas
• 160 g wholegrain rice
• 1 large onion
• 2 tablespoons olive oil
• 1 green pepper
• Grated parmesan cheese
  
  
• Preparation:
  Soak the rice in a bowl of cold water during preparation. Peel and chop the onion. Clean
  the pepper and cut into thin strips. Fry the onion and pepper for 10 minutes over a low heat until golden. Add the rice and 4 glasses of hot water. Leave to cook for 20 minutes. Add the chickpeas and continue cooking for another 10 minutes. Serve hot with the grated parmesan.

Chickpeas with macaroni and parmesan

• Ingredients for 4 people:
• 250 g cooked chickpeas
• 350 g macaroni
• 1/2 stick celery
• 4 tablespoons white wine
• 3 tablespoons olive oil
• 3 tomatoes
• parsley, salt and pepper
• grated parmesan
  
  
• Preparation:
  Cook the macaroni al dente
  in plenty of water. Clean and chop the celery. Grate the tomato. Heat the oil in a saucepan and fry the celery for 3-4 minutes. Add the chickpeas, wine and tomato and bring to the boil. Lower the heat and cook for 4-5 minutes. Drain the pasta and add with the parsley, salt and pepper.