Ingredients
Units
- 2 cups cooked “mote” or wheat berries, farro, or similar
- 1 cup langostinos tails, defrosted and pat dry
- 1 cup cooked chickpeas, I use canned
- 1 small carrot, sliced
- 5 radishes, chopped
- 4 tablespoons of chopped parsley
- oil, merquén (chili powder), salt, pepper, honey, lemon juice
Instructions
- In a small skillet over medium heat, heat one tablespoon of oil and one teaspoon of chili powder. Rinse the cooked chickpeas and add them. Cook, occasionally stirring, for 5-8 minutes until golden. Add salt and stir.
- Make the dressing. In a jar, put a finger of olive oil, one finger of lemon juice, and one teaspoon of honey, salt, and pepper. Close the jar and shake well for 20 seconds. Taste and adjust the seasoning.
- In a bowl, mix the mote (farro) with carrots, radishes, and parsley. Season with the dressing, and add the prawns and chickpeas before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stove
- Cuisine: Chilean