Chickpea salad

1. Soak the chickpeas for 24 hours. In a pot, toss them in hot olive oil over low heat. Add water 5 times the volume of the chick peas and the coriander seeds.

2. In a bowl, season the chickpeas with hazelnut oil and sherry vinegar. Add salt and pepper. Loosen the lettuce leaves in the bowl, add the beaufort cheese that has been previously cut into strips. Wash and chop the coriander. Sprinkle with hazelnuts and the chopped coriander.

3. Set aside in the fridge for 2 hours and serve cold.

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