Mediterranean Chickpea Salad with Chimichurri

Nutrioli
This delicious recipe for fresh chickpea salad with red onion, cherry tomatoes, cucumber, black olives, bell pepper, panela cheese, and Organic Oli is very easy to prepare, and in just 3 steps, you'll have a complete meal that will fill you with energy. Chickpeas are an excellent option for consuming plant-based protein, and olive oil contains vitamin E, antioxidants, and omega 6 and 3. This is the low-calorie and flavorful recipe you needed.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 cups water
  • 1 tablespoon sea ​​salt
  • 1 cup chickpeas, soaked
  • 1/4 cups parsley
  • 1 tablespoon garlic
  • 1 tablespoon serrano chile
  • 1/4 cups black olives
  • 1 teaspoon oregano
  • 1/4 cups Oli De Nutrioli® organic
  • 1/2 cups red onion
  • 1/2 cups cherry tomato, colored
  • 1/2 cups cucumber, Persian
  • 1/2 cups red bell pepper
  • 1/2 cups panela cheese
  • 1/4 cups lime juice
  • salt
  • pepper
  • tostadas, baked to accompany
Preparation
10 mins
45 mins
Low
  • In a pot of boiling water, add sea salt and cook the chickpeas until they are tender.
  • For the olive chimichurri, mix parsley, garlic, serrano chili, black olives, oregano, and Organic Oli until you have a homogeneous mixture.
  • In a bowl, mix the chickpeas, red onion, cherry tomatoes, cucumber, bell pepper, panela cheese, lime juice, add the chimichurri, salt, and pepper until fully integrated.
  • Serve and accompany with baked tostadas. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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