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Elda

Elda Benassini

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Recipe of Chickpea Salad
Recipe

Chickpea Salad

25 mins
Low
148
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A nutritious chickpea salad, olives, tomato and purple onion. Ideal for a meal as a companion or main dish.
Learn more about Elda Benassini

Ingredients

6 portions
  • 500 grams chickpea
  • 2 tomatoes, chopped
  • 1/2 red onions, finely chopped
  • 1/2 cups kalamata olive
  • 3 tablespoons fresh coriander, chopped
  • 2 lemons
  • 1 tablespoon mustard
  • 1 tablespoon cumin
  • to taste black pepper, to taste
  • 3 tablespoons olive oil
  • 1 pinch salt

Preparation

Put the chickpeas in a pan and rinse with water. Remove from the strainer and dry with a paper towel.
In a large bowl, mix chopped tomato, purple onion, olives, cilantro and chickpeas.
In another deep bowl mix the dressing, starting with the cumin, salt and pepper with the lemon juice and once it is well mixed add the mustard and the olive oil.
Add the dressing to the salad and mix well without stirring the chickpea.

PRESENTATION

To serve, place in a large platter of salad and decorate with cilantro and / or chili pepper.

TIPS

This salad can also be made with white aluvias.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Ana Portilla
10/11/2019 16:06:35
Y los garbanzos cómo se cuecen?
Monica Bleinnssteinnss
08/07/2019 07:20:06
no tenía cilantro pero lo reemplace por perejil,agregue lechuga,zanahoria rallada ,apio españa,y pedacitos de tocineta salteado quedó riquisima
Natan Clasen
02/01/2019 08:49:39
y los garbanzos duros?
Martha Irasema López
19/06/2018 13:46:26
Deliciosa, no tenia las aceitunas recomendadas pero le puse una muffaleta q es aceitunas con alcaparras y aceite de oliva y quedó excelente!!!

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