California salad is an abundance of ingredients and harmonious combination of contrasting textures in one plate. Juicy vegetables and greens, tender and soft avocados and boiled eggs, dense chickpeas and crispy pumpkin seeds. Pour everything based on yogurt, vinegar and olive oil, which will give the salad a pleasant creamy aftertaste. This salad will decorate your dinner with its spectacular overlooking a restaurant dish and interesting taste full variety.Food value per serving: (4 total) Calories 410, total fats 28 g., saturated fats g., proteins 22 g., carbohydrates 20 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 25 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 6 large eggs
- 2 tbsp. l olive oil
- 1 can (425 g.) Canned chickpeas without salt, drain, rinse and dry the chickpeas
- 1/3 Art. peeled pumpkin seeds
- 0.5 tbsp. low Greek plain yogurt fat
- 2 tbsp. l cider vinegar
- 2 tbsp. l chopped chives + a little bit for serving
- 150 gr. salad greens
- 60 gr broccoli or alfalfa sprouts
- 8 small radishes, chopped
- 1 avocado, chopped
Recipes with similar ingredients: eggs, chickpeas, pumpkin seed, yogurt, apple cider vinegar, chives, salad mix, radish, Avocado
Recipe preparation:
- Put the eggs in a medium-sized pan and pour cold 2.5 cm above the eggs with water. Bring to a boil, then reduce heat and cook for 10 minutes. Drain and let the eggs cool under running water. cold water.
- Meanwhile, in a small frying pan over medium heat, heat 1 Art. l olive oil. Add chickpeas, salt and pepper. Fry about 3 minutes, stirring until the peas are lightly browned. Add pumpkin seeds and fry, stirring, for another 2 minutes. Cool.
- Prepare dressing: In a small bowl with a whisk mix yogurt, 2 tbsp. l water, vinegar, chives and the remaining 1 tbsp. l olive oil. Salt and pepper.
- Peel the eggs and chop them coarsely. In a large bowl mix greens, radishes and sprouts, salt and pepper. Lay out salad on plates and for each serving lay chickpeas with pumpkin seeds, eggs and slices of avocado. Sprinkle with dressing and sprinkle chives.
