Entrée
High-Fiber Chickpea Salad with Cucumber and Provolone
15 minPour 3Nutri-Score A€
A
15 min
15 minHigh-Fiber Chickpea Salad with Cucumber and Provolone
ce qu’il vous faut
Ingrédients
chickpeas (canned, drained and rinsed)Épicerie400 g
cucumber (cut into pieces)Fruits et légumes1 morceau
red onion (chopped)Fruits et légumes40 g
Kalamata olives (chopped)Fruits et légumes40 g
provolone cheese (sliced)Produits laitiers3 morceaux
garlic (chopped)Fruits et légumes2 morceaux- lemon juice (juice of half a lemon)Fruits et légumes25 ml
olive oil (drizzled)Épicerie15 ml- white balsamic vinegar (splash)Épicerie10 ml
salt (to taste)Épices2 g
black pepper (to taste)Épices1 g
garlic powderÉpices2 g
paprikaÉpices2 g
Italian seasoningÉpices2 g
par portion
Nutrition
281kcal
- Glucides
- 26 g
- Protéines
- 13 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Saladier
Passoire
pas à pas
Préparation
- Étape 1
Prepare the chickpeas
- Drain and rinse the canned chickpeas in a colander.
- Étape 2
Chop the vegetables and cheese
- Cut the cucumber into pieces.
- Chop the red onion, Kalamata olives and garlic.
- Slice the provolone cheese.
- Étape 3
Combine everything
- Put the chickpeas, cucumber, red onion, olives, provolone and garlic in a mixing bowl.
- Étape 4
Dress the salad
- Add the lemon juice, olive oil and white balsamic vinegar.
- Season with salt, pepper, garlic powder, paprika and Italian seasoning.
- Étape 5
Mix and serve
- Mix everything well and enjoy.
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