Mediterranean chickpea salad
15-minute Greek-style salad — chickpeas, feta, olives, tomato, cucumber. 14 g protein, holds in the fridge 3 days, dressing locks in.
⏱ 15λεπτά✂ 15προετ.👤 3μερ.🧊 3dψυγείο380kcal14 gP38 gC20 gF
ΧορτοφάγοςΜεσογειακή📦 Meal prep
Μικροθρεπτικά ανά μερίδα
% της ημερήσιας πρόσληψης ενηλίκων (FDA/EFSA μέσος)
- Σίδηροςrecipes_catalog.micros.rda_template
- Ασβέστιοrecipes_catalog.micros.rda_template
- B12recipes_catalog.micros.rda_template
- Ωμέγα-3recipes_catalog.micros.rda_template
- Ψευδάργυροςrecipes_catalog.micros.rda_template
Υλικά
- •300 g chickpeas (cooked)
- •200 g cucumber, diced
- •200 g cherry tomatoes, halved
- •60 g red onion, thinly sliced
- •60 g kalamata olives
- •80 g feta cheese, crumbled
- •3 tbsp fresh parsley
- •3 tbsp extra-virgin olive oil
- •1 tbsp ξύδι από κόκκινο κρασί
- •1 tsp dried oregano
- •1 to taste salt + pepper
Βήματα
- 1.Drain chickpeas thoroughly — wet chickpeas water down the dressing.
- 2.Dice cucumber, halve cherry tomatoes, slice red onion thinly. Combine in a bowl.
- 3.Add chickpeas, olives, crumbled feta, chopped parsley.
- 4.Whisk olive oil, red wine vinegar, oregano, salt, pepper. Pour over salad.
- 5.Toss gently. Eat immediately or rest 30 min for fuller flavour.
Μετάφραση σε εξέλιξη — εμφανίζεται αγγλική.