It is a simple, quick and refreshing recipe. The chickpeas give this traditional dish a touch of creaminess and softness , they are also a satiating food.

If you are looking for a more intense flavor, water with a teaspoon of roasted sesame oil.

Accompany it with cherry tomatoes , julienne red onion and sauteed kale leaves.

INGREDIENTS

200 g cooked chickpeas (canned) washed and drained

400 g of ripe tomatoes in halves

20 g of green pepper

20 g onion

30 g cucumber

20 g of vinegar

80 g of extra virgin olive oil

Preparation

Put the chickpeas, tomato, pepper, onion, cucumber, vinegar, oil, water, garlic, cumin and salt in the glass and chop 30 sec / vel 6. With the spatula, lower the ingredients to the bottom of the glass and crush a min / vel 10. Pour into an airtight container and reserve in the refrigerator for two hours or until it is very cold and serve.

200 g of water

One garlic clove

One teaspoon ground cumin

A teaspoon of salt

USEFUL ACCESSORIES

Airtight container

TIME

Active time: 5 minutes

Total time: 2 hours and a half

NUTRITIONAL INFORMATION BY RATION

Energy: 270 kcal

Proteins: 5.5 g

Carbohydrates: 13.7 g

Fat: 21.4g

Saturated Fat: 3.0 g

Fiber: 6.5 g

Sodium: 412.0 mg

According to the criteria of The Trust Project

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