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High-Fiber Chickpea Salad with Cucumber and Provolone
Starter

High-Fiber Chickpea Salad with Cucumber and Provolone

15 minServes 3Nutri-Score A€
from @nanni0505x2 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chickpeas (canned, drained and rinsed)Pantry400 g
  • cucumber (cut into pieces)Produce1 piece
  • red onion (chopped)Produce40 g
  • Kalamata olives (chopped)Produce40 g
  • provolone cheese (sliced)Dairy3 pieces
  • garlic (chopped)Produce2 pieces
  • lemon juice (juice of half a lemon)Produce25 ml
  • olive oil (drizzled)Pantry15 ml
  • white balsamic vinegar (splash)Pantry10 ml
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • garlic powderSpices2 g
  • paprikaSpices2 g
  • Italian seasoningSpices2 g

per serving

Nutrition

281kcal

Carbs
26 g
Proteins
13 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Colander

step by step

Method

  1. Prepare the chickpeas

    • Drain and rinse the canned chickpeas in a colander.
    Step 1

  2. Chop the vegetables and cheese

    • Cut the cucumber into pieces.
    • Chop the red onion, Kalamata olives and garlic.
    • Slice the provolone cheese.
    Step 2

  3. Combine everything

    • Put the chickpeas, cucumber, red onion, olives, provolone and garlic in a mixing bowl.
    Step 3

  4. Dress the salad

    • Add the lemon juice, olive oil and white balsamic vinegar.
    • Season with salt, pepper, garlic powder, paprika and Italian seasoning.
    Step 4

  5. Mix and serve

    • Mix everything well and enjoy.
    Step 5
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