285 kcal
780 min.
Recipe for Chickpea salad with sundried tomato and feta
1 reviews
NaN g
285 kcal
2 kcal
285.1
7.8g
22.3g
12.6g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Onion5× slice (50 g)
- Dried Chickpeas0.5× portion (40 g)
- Feta cheese1× slice (20 g)
- Tomatoes, sun dried2× piece (14 g)
- Olive oil1× tablespoon (10 g)
- Parsley, fresh1× tablespoon (6 g)
- Lemon juice, fresh0.2× tablespoon (6 ml)
- Peppers capsicum chilli red0.5× teaspoon (4 g)
- Salt2× pinch (1 g)
- Pepper, black0.3× pinch (0.3 g)
How to make Chickpea salad with sundried tomato and feta
1. Soak the chickpeas overnight, then boil until soft.
2. Finely dice the onion and pepper, crumble the feta and cut the tomatoes into quarters.
3. Mix the olive oil with the parsley and lemon juice, add salt and pepper.
4. Mix all the ingredients together and cover with the sauce.
I used canned chickpeas and regular red pepper. I reduced the prep time to 5 minutes. It was delicious!
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