Chickpea, Cucumber, Olive, and Bell Pepper Salad

A light and healthy, yet far from boring salad, seasoned with a delicious herbal dressing.

Details

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

Ingredients

  • 400 g Chickpea, cooked

  • 2 piece Sweet potato, unpeeled, fresh

  • 3 pieces Bell pepper, red, fresh

  • 1 handful Olives, black, in brine

salad dressing

  • 0.5 bouquet Parsley, fresh

  • 4 spoon Oil, olive

  • 2 spoons Juice, lemon

  • 0.5 teaspoons Salt, table

Steps

  1. First, prepare the salad dressing. Rinse the parsley under running water and dry it well. Remove the leaves from the stems and finely chop them. In a small bowl, mix the lemon juice, olive oil, parsley, and salt. Stir until all the salt grains dissolve.

  2. Drain the chickpeas from the can into a colander, rinse under running water, and drain well. Wash the cucumbers, peel them, and cut them into approximately 1.5 cm cubes. Drain the bell peppers well and slice them into strips, and cut the olives into pieces of your desired size.

  3. Combine the chopped vegetables and chickpeas in a large salad bowl and mix well. Distribute the mixture onto salad plates or bowls, drizzle with a few spoonfuls of the prepared dressing, and serve.

Nutrition Information (Per 100g)

  • Calories: 77.08 kcal
  • Fat: 0.83 g
    • Saturated Fat: 0 g
  • Carbohydrates: 12.92 g
    • Sugars: 2.19 g
  • Protein: 3.33 g
  • Fiber: 2.92 g