Chickpea salad
A good salad full of nutrients, satisfying and digestive.
INGREDIENTS
- 100 g of cooked chickpeas (canned, well rinsed and drained)
- 1 medium ripe tomato
- 1/4 red bell pepper (RAW OR BAKED)
- 1/4 of spring onion
- 1/2 zucchini
- 1 small jar of bonito in olive oil (about 60-70 g drained)
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of apple cider vinegar or lemon juice
- Sea salt to taste
- Black pepper
- OPTIONAL: cumin or CURRY
STEPS
- Wash and cut the tomato, pepper and spring onion into small cubes or as desired.
- Thinly slice the zucchini.
- From the salad green onion, you can chop the green part to garnish.
- Rinse the chickpeas if using canned chickpeas and drain them well.
- In a bowl, mix the chickpeas, chopped vegetables, and drained and shredded tuna.
- Dress with olive oil, vinegar or lemon juice, salt, and pepper. Mix well.
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Let it sit for a few minutes to allow the flavors to blend, and that's it!
It's delicious with some greenery... a mix of lettuce or shredded zucchini with a squeeze of lemon.
