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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