Light Salad with Chickpeas Recipe
This is a real spring salad, and you can call it a snack. It is very light in taste, easy to prepare. Its benefits are obvious, since it consists of chickpeas, which contains 80 valuable nutrients, a large amount of vitamins and minerals. Chickpeas are great for dietary nutrition, as they are very low in calories.
Servings
3
Cook Time
60minutes
Servings
3
Cook Time
60minutes
Ingredients
Instructions
  1. Chickpeas are soaked in cold water for at least 4 hours. It is best to do this at night, periodically changing the water. Chickpeas when used turns out to be beautiful both in taste and shape, does not boil. After soaking, pour the chickpeas with cold water, put on fire and cook for 10 minutes. on high heat for 50 minutes. on low heat. Rinse the finished chickpeas under cold water.
  2. The tuna that I used canned, knead into small pieces with a fork, if you serve like me, if in a common salad bowl, then you can leave the pieces. You can also use baked tuna.
  3. Peel the apple. Cut into even circles to serve and cubes to add to the salad. Squeeze the juice out of the lemon halves, combine it with a glass of water and send our apples there for a long time. Then dry them a little. Thus, they will not darken and will acquire a wonderful apple – lemon taste.
  4. In a salad bowl, mix chickpeas, tuna and apples. Add salt and pepper to taste. We fill it with olive oil, I had tuna in oil, so I didn’t add oil and salt.
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