Salad with chickpeas, tomatoes and olives
Complexity: easily
Servings: 4
This is a delicious and healthy salad that you can experiment with by adding and substituting ingredients. For example, adding some cooked corn kernels would be a good idea. However, it's incredibly good as is: easy to prepare, with a fresh flavor and a pleasant combination of textures. It's best to crumble the corn chips just before serving to prevent them from getting soggy. If desired, you can use slightly less olive oil and champagne vinegar (3 tablespoons each).
Nutritional value per serving:
Calories 415, total fat 31 G., proteins 7 G., carbohydrates 30 G.
Calories 415, total fat 31 G., proteins 7 G., carbohydrates 30 G.
Ingredients:
- 1 cup canned chickpeas, drained, rinsed and drained again
- 2 ripe avocados, peeled, pitted and cut into cubes
- 2 ripe bull's heart tomatoes, diced
- 1/2 cup pitted olives, coarsely chopped
- 2 tbsp. l. coarsely torn parsley
- 1/4 cup champagne vinegar
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 60 g of blue corn chips
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
We recommend
Recipe:
In a large bowl, carefully combine the avocado, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt, and pepper. Crumble the chips on top and serve.
Categories
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