Chickpea Salad
This chickpea salad with coriander is a snap; it's delicious, nutritious, vegan, and gluten-free. But, of course, the more days you spend marinating in the refrigerator, the tastier.
Servings: 6 people
Calories: 151kcal
Ingredients
- 2 cans chickpeas rinsed and drained
- 1 cup red onion finely chopped
- ½ cup finely chopped red bell pepper
- ¾ cup chopped cilantro leaves
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Coarse sea salt
Instructions
- In a bowl, combine the chickpeas, onion, paprika, and coriander
- In a small bowl, make the vinaigrette by emulsifying the oil with vinegar, honey, and salt to taste.
- Dress the salad with vinegar, stir until everything is well mixed.
- Cover and refrigerate for at least half an hour.
- Serve cold.
Video
Nutrition
Calories: 151kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 524IU | Vitamin C: 18mg | Calcium: 9mg | Iron: 1mg