Dressed chickpea salad recipe
Last Updated on
Total: 5 min Diners: 1
Canned legumes are a product that should be mandatory in any pantry. They are usually of excellent quality and nutritionally they are a very interesting food, rich in protein and fiber and fat free. In addition, the fact that they are already ready to eat allows us to use them to prepare recipes in record time.
Ingredients
Cooked canned chickpeas, 150 g Sweet corn, 2 tablespoons Cherry tomatoes, 3 or 4 Feta cheese, 50 g Crumbled tuna, 1 small can
For seasoning
. Extra virgin olive oil with a mild flavor Lime juice (or lemon juice or any vinegar you like) Ground pepper Salt
Step 1
Wash the cherry tomatoes well and cut them in halves. Cut the cheese into bite size pieces. Shred the tuna.
Step 2
Rinse the cooked canned chickpeas, drain them well and put them in a bowl or deep dish. Add the chopped cherry tomatoes, cheese, tuna and sweet corn.
Step 3
Add a tablespoon of extra virgin olive oil with a mild flavor, two tablespoons of lime juice and a little freshly ground pepper. Mix everything very well, taste and rectify salt if necessary.
Notes
This type of salads are the perfect excuse to continue consuming legumes in summer, also, consumed this way, without the huge amounts of fat that are usually added when they are prepared in hearty spoon dishes, they are much more digestive so they can be consumed even at dinner.
They are also recipes in which you can take advantage of almost anything we have in the fridge, a little celery, roasted piquillo peppers, a hard-boiled egg, even some fruit such as a green apple or a few pieces of peach. The Spanish orchard in this season offers us a lot of options that are now at their best and at the best possible price.
All this with a rich dressing will solve a dinner for very little money and with very little work, because it will not take us five minutes, we will not have to light the fire and we will dirty the least.
