Conchiglie Shiraz Salad

조리 순서

1. 
   1

   Combine 150ml lemon juice, 150ml lemon syrup, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 300ml extra virgin olive oil. Mix well to make the lemon dressing.

2. 
   2

   Soak the chickpeas in water overnight, then boil until tender. Cooked chickpeas can be refrigerated and used for about 3–4 days.

3. 
   3

   Add salt and olive oil to boiling water, then cook the conchiglie for about 12 minutes

4. 
   4

   Cut the cucumber, onion, and tomato into 3–4cm pieces.

5. 
   5

   In a bowl, combine the lemon dressing, prepared cucumber, onion, tomato, cooked conchiglie, and sliced olives. Toss well to finish.