Chickpea Salad

Name: Chickpea Salad
Yield: 442 g
Ingredients: Sriracha sauce 10 g; Allulose syrup 10 ml; Squeezed lemon juice 10 ml; Salt 1 g; 3-day matured curry powder (mildly spicy) 3 g; Red pepper powder 3 spoon; Olivitalia extra virgin olive oil 15 ml; Sesame seeds (white, roasted) 15 g; Chickpeas (boiled) 240 g; Minced garlic 5 teaspoon; Onion 130 g

Great as a side with vegetables or as a sandwich filling

692 kcal

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Ingredients

Main ingredients

Sriracha sauce 10 g
Allulose syrup 10 ml
Squeezed lemon juice 10 ml
Salt 1 g
3-day matured curry powder (mildly spicy) 3 g
Red pepper powder 1 spoon
Olivitalia extra virgin olive oil 15 ml
Sesame seeds (white, roasted) 15 g
Chickpeas (boiled) 240 g
Minced garlic 1 teaspoon
Onion 130 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 97.06 g 52%

Protein 27.34 g 15%

Fat 27.27 g 33%

Serving size 442g

Cooking steps

1

Soak the chickpeas in water and then boil them.
2

Cut the cucumber, tomato, and onion into bite-sized pieces.
3

Put the boiled chickpeas and prepared vegetables into a bowl.
4

Make a dressing with lemon juice, olive oil, salt, and pepper, then add to the bowl.
5

Mix well and serve on a plate.

Chickpea Salad

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