Łatwy, odżywczy i niskokaloryczny sałatka z ciecierzycy. Przyrządzona z papryki, ogórka i sosu z świeżej mięty – idealna na lunch lub kolację.
Chickpea salad with bell pepper and cucumner
Rated 5.0 stars by 1 users
Cuisine
Mediterranean
Servings
2-4
Prep Time
15 minutes
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.
Agi
Ingredients
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400 g chickpea (cooked or tinned)
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1 small red bell pepper
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1 small yellow bell pepper
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1 medium size cucumber
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a bunch of fresh mint (chopped)
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a bunch of fresh parsley (chopped)
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4 tbs olive oil
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4 tbs vinegar or lemon juice
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1 tsp of paprika
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½ tsp black pepper
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1 small onion (optional)
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½ tsp salt
Directions
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.
