Summer chickpea salad

Summer chickpea salad

I love so much this kind of salads! Putting legumes in salads, can transform them to a main, delicious and quick meal!

But chickpeas? Why?

  1. They are ideal during pregnancy and breastfeeding as they are rich in folic acid, calcium and magnesium
  2. They reduce the risk of cardiovascular disease, because they’re high on fiber, antioxidants, magnesium and potassium.
  3. Chickpeas are the only legumes that contain the amino acid methionine, that can compete animal protein

Salata Me Revithia

In addition, this dish contains all the summer vegetables that we would put in a greek salad! The result is so refreshing and delicious, that will make you to eat legumes every day! And as a cold salad, it’s fully customizable!

  • You can replace the vinegar with a spoonful of lemon. And the zest, please!
  • Add everything else you like. Baked carrots, some pickled vegetables, olives or rice would fit perfectly!

Summer chickpea salad

So refreshing and easy to make! It could be an ideal dinner choice!

Keyword chickpea, cucumber, dinner, greek, legumes, parsley, salad, tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 357 kcal

Ingredients

  • 1 cup chickpeas raw or canned
  • 1 cup cherry tomatoes
  • 1/2 cucumber
  • 1 onion
  • parsley
  • 1/4 tsp sea salt
  • 2 tbsp olive oil
  • 1 tbsp vinegar

Instructions

  1. We boil the chickpeas about half an hour and wash them in cold water

  2. In a bowl we put the chopped vegetables, chickpeas, salt, olive oil and vinegar and mix them with a spoon

Nutrition Facts
Serving Size
Servings Per Container 3

Amount Per Serving
Calories 357 Calories from Fat 122.4
% Daily Value*
Total Fat 13.6g 21%
Saturated Fat 1,8g 5%
Trans Fat g
Cholesterol 0mg 0%
Sodium 217mg 9%
Total Carbohydrate 48g 16%
Dietary Fiber 13g 52%
Sugars 11g
Protein 14g 28%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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