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Marinated Chickpea Snack Salad
20 minPour 6Nutri-Score A€
A
20 min
20 minMarinated Chickpea Snack Salad
recette de
Baked by Melissa
@bakedbymelissa
6 recettes
6 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chickpeas (canned, drained and rinsed)Épicerie480 g
garlic (grated)Fruits et légumes3 morceaux
shallot (medium, finely chopped)Fruits et légumes0,5 morceaux- roasted red pepper (finely chopped)Épicerie0,5 morceaux
- Castelvetrano olives (tablespoons, finely chopped)Épicerie2 morceaux
- capers (tablespoons, finely chopped)Épicerie2 morceaux
- artichoke hearts (cup, finely chopped)Épicerie4 morceaux
lemon (juiced)Fruits et légumes1 morceau
olive oilÉpicerie60 ml- red wine vinegarÉpicerie60 ml
chives (tablespoon, finely chopped (small handful))Fruits et légumes1 morceau
fresh oregano (teaspoons, finely chopped (a few sprigs))Fruits et légumes2 morceaux
salt (teaspoon)Épices0,8 morceaux
black pepper (a few turns, freshly ground)Épices1 morceau- nutritional yeast (tablespoons, optional)Épicerie2 morceaux
par portion
Nutrition
120kcal
- Glucides
- 13 g
- Protéines
- 4 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Saladier
Râpe
pas à pas
Préparation
- Étape 1
Prepare the chickpeas
- Drain and rinse the chickpeas.
- Place them in a large bowl.
- Étape 2
Chop the vegetables and olives
- Grate the garlic over the chickpeas.
- Finely chop the shallot, roasted red pepper, olives, capers and artichoke hearts, then add them to the bowl.
- Étape 3
Make the dressing in the bowl
- Add the lemon juice, olive oil, red wine vinegar, chives, oregano, salt, black pepper and nutritional yeast.
- Mix everything well so the chickpeas are completely coated in the dressing.
- Étape 4
Marinate and store
- Store in an airtight container in the fridge; the flavors improve the longer it sits.
- Eat within about 5 days.
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