This chickpea salad not only provides you with important vitamins and minerals , but also with valuable plant-based protein and fiber , which ensure long-lasting satiety. Chickpeas are also good for digestion and contribute to stabilizing blood sugar levels.
Chickpea salad with feta
A light, colorful, summery salad with chickpeas.
SimplyLevel
15 Min.
from Paulina
Ingredients
- 1red onion
- 1/2Salad cucumber
- 2Tomatoes
- 4 stalks of flatleaf parsley
- 250gChickpeas (canned)
- 60 gFeta
- 2 tbspolive oil
- 2 tbsplemon juice
- 1 tspsesame seeds
- a littlesalt & pepper
Nutritional values ββper serving
Makes 2 servings. Nutritional information is based on 1 serving:
403
calories
18 g
protein
32.5 g
carbohydrates
23 g
Fat
preparation
-
Peel the onion, halve it, and slice it into strips. Wash and pat dry the cucumber and tomatoes. Quarter the cucumber lengthwise and cut it into pieces. Quarter the tomatoes and cut them into pieces.
-
Wash the parsley , shake dry, and roughly chop the leaves. Rinse the chickpeas thoroughly in a sieve. Drain the feta and crumble it coarsely.
-
For the vinaigrette, whisk together olive oil , lemon juice , and sesame seeds , and season with salt and pepper . In a bowl, combine the onions , cucumbers , and tomatoes with the parsley , chickpeas , and feta cheese . Toss the chickpea salad with the vinaigrette and serve.
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