Insalata di legumi con salsa di salvia e capperi | La Vialla

Ingredients

• 80 g white chickpeas from Cicerale (Salerno)
• 80 g black chickpeas from the Murgia Carsica (Bari)
• 80 g Fagiolina del Trasimeno beans
• 3-4 bay leaves
• 1 carrot
• 2-3 tbsp aged pecorino cheese
• 3-4 tbsp Extra Virgin Olive Oil
• salt and pepper to taste
• 1 tbsp capers
• 10 sage leaves
• ½ glass water