20 minutes
- 250 g Chickpeas
- 5 g Baking soda
- 250 g Saladito
- 10 g Garlic
- 100 g Celery
- 100 g Carrots
- 200 g White onion
- 1 Bay leaf
- 2 Stems thyme
- 25 g Tahini
- 50 g Arbequina olive oil
- 50 g Lemon juice
- 250 g Chickpeas
- 5 g Baking soda
- 250 g Saladito
- 10 g Garlic
- 100 g Celery
- 100 g Carrots
- 200 g White onion
- 1 Bay leaf
- 2 Stems thyme
- 25 g Tahini
- 50 g Arbequina olive oil
- 50 g Lemon juice
- 250 g Chickpeas
- 5 g Baking soda
- 250 g Saladito
- 10 g Garlic
- 100 g Celery
- 100 g Carrots
- 200 g White onion
- 1 Bay leaf
- 2 Stems thyme
- 25 g Tahini
- 50 g Arbequina olive oil
- 50 g Lemon juice