Aquafaba:
2 xícaras (chá) of grão-de-bico (320 g)
6 xícaras (chá) de água (1,5 litro)
Maionese:
Aquafaba reduzida (100 ml)
1 colher (chá) de sal (5 g)
1 dente de alho (4 g)
2 colheres (sopa) de vinagre (30 ml)
1 xícara (chá) de Óleo de Canola Soya (250 ml)
Salada:
¼ cebola roxa (50 g)
350 g of batata bolinha assada
½ xícara (chá) de grão-de-bico cozido (100 g)
⅛ of repolho roxo fatiado (60 g)
½ cenoura ralada (50 g)
100 g de tomate-cereja cortado ao meio
8 colheres (sopa) de maionese (80 g)
1 colher (chá) sal (5 g)
½ colher (coffee) de pimenta-do-reino (1 g)
40 g of salsinha em ramos
Aquafaba: cook the chickpeas with the water for 40 minutes, under pressure, and reserve the cooking liquid. In a saucepan, over medium heat, boil the cooking liquid for 25 minutes, until it has reduced in volume to around 100 ml or has a slightly gelatinous texture.
Mayonnaise:process all the ingredients with a mixer for about 3-4 minutes, until it reaches a slightly firm, full-bodied consistency. Set aside in the fridge for at least 2 hours.
Salad: slice the red onion and set aside. In a bowl, add the potato, chickpeas, onion, cabbage, carrot, tomato and mayonnaise. Mix until all the ingredients are combined. Season with salt and black pepper. Finish with parsley.
Tip: mayonnaise can also be used on sandwiches, to make pâtés and as an accompaniment to snacks.
