Easy, nutritious and low-calorie and chickpea salad. Made with bell pepper, cucumber and fresh mint dressing - perfect for lunch or dinner.
Chickpea salad with bell pepper and cucumner
Easy, nutritious and low-calorie and chickpea salad. Made with bell pepper, cucumber and fresh mint dressing - perfect for lunch or dinner, as a main dish or side dish.
400 g chickpea (cooked or tinned)
1 small red bell pepper
1 small yellow bell pepper
1 medium size cucumber
a bunch of fresh mint (chopped)
a bunch of fresh parsley (chopped)
4 tbs olive oil
4 tbs vinegar or lemon juice
1 tsp of paprika
½ tsp black pepper
1 small onion (optional)
½ tsp salt
Chop the peppers, cucumber (and onion, mint and parsley. Drain the chickpeas.
Dressing: in a small bowl, add mint, parsley, olive oil, vinegar or lemon juice, salt, pepper and paprika. Blend for 10 seconds.
In a large bowl, add the veggies and dressing. Mix all the ingredients. Leave aside for 10 minutes before serving.
Serve topped with some fresh mint leaves.