The chickpea salad is a light, healthy and versatile option. Rich in protein, fiber and vitamins, it is perfect to accompany main dishes, serve as entrance or even as a single dish.
Chickpea salad
20
minutes
Cooking timeminutes
Its combination of fresh ingredients, such as vegetables and spices, provides an explosion of flavors and textures, pleasing to the most diverse palates. Ideal for those looking for a nutritious and practical meal, it is possible to adapt it with varied ingredients to create unique combinations.
Ingredients
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2 cups of boiled chickpeas
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1 large tomato, cut into cubes
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1 cucumber, cut into cubes
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1/2 purple onion, chopped
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1/4 red or yellow pepper, chopped
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2 tablespoons of fresh parsley or coriander, chopped
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1 lemon juice
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3 tablespoons olive oil
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Salt and black pepper to taste
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(Optional) 1/2 cup feta cheese or white cheese cubes
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(Optional) black or green olives to decorate
Preparation mode
- If you are using dry chickpeas, soak for 8 to 12 hours and cook until soft. If you prefer, use canned chickpeas and drain well.
- In a large bowl, add boiled chickpeas, tomatoes, cucumber, onion, peppers and parsley or coriander. Mix well.
- In a small container, mix lemon juice, olive oil, salt and black pepper. Drizzle over the salad and mix to incorporate the flavors.
- Add the feta cheese cubes (if you use) and decorate with the olives.
- Refrigerate for 30 minutes before serving to intensify the flavors. Serve cold or at room temperature.
Source: https://cidadeolimpica.com.br/salada-de-grao-de-bico-3/
