This recipe creates a delicious, light and cold salad – perfect for a lunch or dinner on warm summer days! Chickpeas are the hearty and filling base of this salad, the cucumber creates a light feeling, the mixed salad adds extra vitamins and the dried tomatoes an interesting extra flavor!
Ingredients for 2:
- 500 g cooked and drained chickpeas
- 200 g mixed salad*
- 100 g dried tomatoes
- 1/2 large cucumber
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of paprika
- salt and pepper
Just mix all the ingredients and add the dressing lastly.
Chickpeas are part of the legume family (as are lentils, soy beans, peas and white beans) and thus very healthy. They are a great plant based source of protein and iron as the contain 19 g of protein and 6,1 mg of iron per 100 g of dry product. As chickpeas are plants they do not contain any cholesterol in contrary to any animal food that is chosen as protein source.
* I like to mix 100 g of rocket with 100 g of romaine!