Plat
Italian Bean Salad
15 minPour 4Nutri-Score B€€
B
15 min
15 minItalian Bean Salad
recette de
Jaye | STL/So. ILL Creator
@jayesoextra
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chickpeas (canned, drained and rinsed)Épicerie480 g
cucumber (diced)Fruits et légumes1 morceau- kalamata olives (pitted, halved)Épicerie100 g
- sun-dried tomatoes (chopped)Épicerie60 g
rosemary (finely chopped)Fruits et légumes5 g
salami (diced)Viandes100 g- rotisserie chicken (shredded into pieces)Viandes200 g
feta cheese (crumbled)Produits laitiers150 g
par portion
Nutrition
270kcal
- Glucides
- 16 g
- Protéines
- 17 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Saladier
salad container ×4
pas à pas
Préparation
- Étape 1
Combine the salad ingredients
- Add the chickpeas, diced cucumber, kalamata olives, sun-dried tomatoes and chopped rosemary to a large mixing bowl.
- Add the salami and rotisserie chicken pieces.
- Étape 2
Add the feta and mix
- Crumble the feta cheese over the salad.
- Mix everything together until evenly combined.
- Étape 3
Portion into containers
- Divide the salad into individual salad containers.
- Store in the fridge for lunches during the week.