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Chickpea, Tomato, and Feta Salad

A colorful and complete composed salad

Vegetarian Salad Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 50 minutes
Energy: 374 kcal / serving

Instructions

  • 1.   The day before, soak the chickpeas in a large saucepan with a large volume of cold water.
  • 2.   The next day, bring to a boil then drain the chickpeas.
  • 3.   Put them back in a large volume of cold water with the baking soda, garlic clove, and bay leaf. Cook for about 30 minutes over medium heat from boiling.
  • 4.   Drain the chickpeas again and let them cool.
  • 5.   Cut the tomatoes in half.
  • 6.   Cut the feta into small cubes.
  • 7.   Finely chop the parsley.
  • 8.   Prepare a vinaigrette at the bottom of a large salad bowl with lemon juice and olive oil. Season with salt and pepper.
  • 9.   Add the drained chickpeas, cut tomatoes, feta cubes, and chopped parsley.
  • 10.   Gently mix before serving.
  • 11.   The salad can be prepared in advance and stored in the refrigerator.

Ingredients for servings

  • 400 g of dried chickpeas
  • 500 g of cherry tomato
  • 200 g of feta
  • ½ bunch of flat-leaf parsley
  • 1 garlic clove
  • 1 leaf of bay leaf
  • 1 tablespoon of baking soda
  • 1 olive oil
  • 1 lemon
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    374 kcal
    19 %
  • Fat
    11,54 g
    16 %
  • of which saturated
    5,14 g
    26 %
  • Carbohydrates
    37,67 g
    14 %
  • of which sugar
    8,85 g
    10 %
  • Protein
    19,96 g
    40 %
  • Fibers
    10,18 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference