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Lenten Chickpea Salad

With this salad you won't go hungry during a fast!!! You can make a batch ahead and keep it in the fridge. Just 2 tablespoons of the salad will keep you full for a long time.

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Lean salad with chickpeas
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 15 g
Fats 9 % 6 g
Carbohydrates 69 % 47 g
330 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Ingredients.

  2. Step 2:

    Step 2

    Rinse the chickpeas, cover them with hot water, seal tightly with a lid, and leave overnight. In the morning, boil the soaked chickpeas until tender, salt them, drain in a colander, and let cool.

  3. Step 3:

    Step 3

    Chop the green onion and parsley. Squeeze the juice of half a lemon.

  4. Step 4:

    Step 4

    Add the herbs and lemon juice to the chickpeas.

  5. Step 5:

    Step 5

    Season the chickpeas with salt and pepper and dress with olive oil.

  6. Step 6:

    Step 6

    Chickpea salad.

  7. Step 7:

    Step 7

    Serve the chickpea salad cold. For extra seasoning, you can add some chopped fresh herbs.

Caloric content of the products possible in the composition of the dish

  • Parsley greens - 45  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Chickpeas - 364  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Olive oil - 913  kcal/100g

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