Servings: servings
Chickpea Salad with Vegetables and Herbs
A hearty and filling chickpea salad with crunchy vegetables and fresh herbs. I sautéed the chickpeas and seasoned them with paprika, salt, and pepper, then combined them with fresh lettuce, avocado, tomato, peas, cucumber, and bell pepper.
Equipment
- Frying Pan
- Cutting Board
- Knife
Ingredients
- 180 gram Chickpeas cooked
- 13.5 gram Olive Oil
- 2.3 gram Paprika
- 3 gram Salt
- Pepper a bit
- 75 gram Salad mixed
- 1 pcs. Red bell pepper
- 1/3 pcs. Cucumber
- 2 pcs. Avocado
- 6-8 pcs. Cherry Tomatoes
- 100 gram Peas freshly shelled
- 1 handful Broad leaf parsley fresh
- 1/2 handful Mint fresh
- 15-30 gram Lemon Juice
- Salt and Pepper to taste
Instructions
- Heat the oil in a pan and add the chickpeas, paprika, salt, and pepper. Sauté for about 5 minutes, stirring occasionally.
- Dice the bell pepper, cucumber, tomato, and avocado, and place them in a bowl along with the lettuce and peas. Also add the chickpeas to the bowl.
- Chop the herbs and add them to the bowl.
- Pour lemon juice over and sprinkle with salt and pepper, mix gently. Serve with a good piece of bread or as a side dish.
Notes
