Chickpea and Bell Pepper Salad

This crunchy salad is a real treat as a side dish or even as a standalone meal. We bet on a large portion, so we offer you a recipe for four people.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Chickpea, raw

  • 2 piece Bell pepper, yellow, fresh

  • 2 piece Bell pepper, green, fresh

  • 150 g Cheese, Parmesan, hard

  • 0.25 teaspoons Salt, table

  • 5 spoon Oil, olive

  • 4 spoon Juice, lemon

Steps

  1. Place the cooked and drained chickpeas in a large bowl, then wash the bell peppers, remove the seeds, and dice them. Add the bell peppers to the chickpeas.

  2. Cut the lemon in half and squeeze it. Season the chickpeas and bell peppers to taste with salt, lemon juice, and olive oil, and mix well. Grate Parmesan on top and serve the salad.

Nutrition Information (Per 100g)

  • Calories: 254.78 kcal
  • Fat: 10.08 g
    • Saturated Fat: 2.58 g
  • Carbohydrates: 28.08 g
    • Sugars: 4.65 g
  • Protein: 12.83 g
  • Fiber: 7.49 g

Advice

You can also use canned cooked chickpeas.