Bresaola, chickpea, cherry tomato and rocket salad

Name: Bresaola, chickpea, cherry tomato and rocket salad
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Italian
Ingredients: 70 g Bresaola; 150 g Cooked chickpeas; 150 g Cherry tomatoes; 40 g Arugula; 20 g Red onion; 10 g Grana Padano; 10 ml Lemon juice; 10 g Extra virgin olive oil; to taste Salt; to taste Black pepper

A 10-minute cold plate with legumes instead of bread.

10 min
1 serving
Italian cuisine

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Per serving

Calories: 527 kcal
Protein: 42.5 g
Carbohydrates: 51.3 g
Fat: 18.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

Bresaola70 g
Cooked chickpeas150 g
Cherry tomatoes150 g
Arugula40 g
Red onion20 g
Grana Padano10 g
Lemon juice10 ml
Extra virgin olive oil10 g
Saltto taste
Black pepperto taste

Contains: lactose,

In season: June – September

Method

Drain the chickpeas, rinse them under cold water and let them drain well. Wash and dry the rocket.
Wash the cherry tomatoes and halve them, and slice the red onion very thinly. Put them in a bowl with the chickpeas and rocket.
Cut the bresaola into strips and add it to the salad with shavings of Grana Padano made with a vegetable peeler.
Dress with the oil, lemon juice, salt and pepper, toss gently and serve at once.

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Per serving

Ingredients

Method

This recipe, sized for you

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