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Take the beans and put them in a colander . Put it under running tap water and rinsed well (here we take a little taste of " canned " ) . Peel the garlic and cut finely sliced .
Put a skillet over medium heat with the oil , add the garlic and let it cook a little without actually catching color.
Add to the pan well drained chickpeas and salt. Saute for a few minutes until the chickpeas are something golden (but not browned) . You will know you are in point because the color of the beans will have pale white when you take the boat to a golden color brighter .
Fire away añádeles the chickpeas and diced turkey , corn, a pinch of oregano and cherry tomatoes . As you can see from the picture of the salad I used a very very small cherry tomatoes ( about the size of chickpeas ) . If yours are larger cut them into quarters.
You can also use regular diced tomatoes well . Mix well and taste the salad. If necessary, add a pinch more salt and oregano.
After hits salad in a bowl, cover with paper I cling wrap and refrigerator about an hour. |
