Salad with chickpeas, tomatoes and olives

A tasty and healthy salad to experiment with adding and replacing ingredients. For example, a good solution would be add boiled corn grains. However, in its original form, it incredibly good: easy to prepare, has a fresh taste and a pleasant combination of consistencies. Corn chips are better to crumble just before serving so that they do not have time to get wet. At you can take a little olive oil and champagne vinegar less (3 tbsp. l.) Nutrition value per serving: (total 4) Calories 415, total fats 31 g., Saturated fats g., Proteins 7 g., carbohydrates 30 g, fiber g., cholesterol mg., sodium mg., sugar g. Photo Salad with chickpeas, tomatoes and olives Time: 15 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1 tbsp. canned chickpeas, drain the liquid, rinse and again drain
  • 2 ripe avocados, peel, take out the bones and chop cubes
  • 2 ripe bovine heart tomatoes, diced
  • 1/2 tbsp. pitted olives, coarsely chopped
  • 2 tbsp. l chopped parsley
  • 1/4 Art. champagne vinegar
  • 1/4 Art. olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 60 gr blue corn corn chips

Recipe:

Gently mix in a large bowl avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper. Chop the chips on top and serve. Recipes with similar ingredients: chickpeas, lettuce tomatoes, olives, champagne vinegar, paprika, cumin, avocado

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