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Chickpea and Vegetable Salad

ingredients

servings

4

Chickpeas

400 oz

Cherry tomatoes

200 oz

Courgette

2 unit

Carrots

2 unit

Tropea onion

1 unit

Avocado

1 unit

Lemons

1 unit

Parsley

5 sprigs

Basil

10 leafs

Oregano

1 teaspoon

Iodized salt

to taste

Pepper

to taste

Balsamic vinegar

to taste

Extra virgin olive oil

to taste

Side Dishes from Italy

Chickpea and Vegetable Salad

Chickpea and Vegetable Salad

vegan high in fiber high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea and Vegetable Salad

Chickpea salad with carrots, zucchini, cherry tomatoes and avocado.

Chickpea and Vegetable Salad step 1

step 1

Using a paddle, cut the zucchini and thin striped carrots. Cook the carrots and steaming zucchini for about 1-2 minutes. Now dry it well and allow it to cool.

Chickpea and Vegetable Salad step 2

step 2

Cut the avocado and the onion into thin slices, then the cherry tomatoes in half.

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Chickpea and Vegetable Salad step 3

step 3

In the meantime, prepare the sauce: mix the extra virgin olive oil with balsamic vinegar and lemon juice. Finally add finely chopped basil and parsley. Apply salt and pepper.

Chickpea and Vegetable Salad step 4

step 4

Put the strips of carrots and zucchini in a salad bowl. Combine avocado, cherry tomatoes, onion slices and boiled chickpeas. Season the salad with the sauce.

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