Ensalada de garbanzos with peppers, onion and parsley
The Spanish chickpea salad with red and green peppers, vegan, with bread.
Open in the appPer serving
- Calories
- 538 kcal
- Protein
- 21.3 g
- Carbohydrates
- 83.3 g
- Fat
- 15.5 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked chickpeas180 g
- Bell peppers0.5
- Green bell peppers0.5
- Tomatoes1
- Onion0.3
- Bread30 g
- Extra virgin olive oil10 g
- White wine vinegar1 tablespoon
- Parsleyto taste
- Saltto taste
Contains: gluten, sulphites,
In season: June – September
Method
- Wash the red and green peppers, remove the stalks, seeds and pith and cut them into small dice of about 1 cm; dice the tomatoes the same size and finely chop the onion.
- Drain the chickpeas and rinse them under running water; chop the parsley.
- In a bowl combine the chickpeas and vegetables and dress with the olive oil, vinegar, salt and parsley, mixing well.
- Leave to take on flavour for 10 minutes and serve with the bread.
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