Chickpea salad

  • 11/03/2008
  • Easy
  • 4
  • 20 min

This recipe is bursting in colour, from the different ingredients used. Here Vegeta encircles the aroma adding the finest touch of herbs and spices. You can serve it individually or as a side dish to cooked meat.

Ingredients

  • 250 g chickpeas, canned (or cooked)
  • 300 g small tomatoes cut in quarters
  • 200 g fresh cucumbers, sliced
  • 80 g celery stalks
  • 100 g corn, canned
  • 4 shallots, chopped
  • 1 bunch dill, chopped
  • 1 tablespoon parsley, chopped
  • Dressing:
  • 1 tablespoon mild mustard
  • 80 ml olive oil
  • 3-4 tablespoons lemon juice
  • 2 tablespoons Vegeta Gourmet Stock Powder

Preparation

  1. 1.
    Drain the chickpeas and put in a bowl.
  2. 2.
    Add tomatoes, cucumbers, celery, shallots, corn, dill and parsley, mix through and let cool in the fridge.
  3. 3.
    The dressing: mix the olive oil with mustard, Vegeta Gourmet Stock Powder and lemon juice.

Serving

Drizzle the dressing over the chilled salad and serve.

Tip

For the salad to taste the freshest, serve the dressing separately, or drizzle over the salad just prior to serving.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 323 / 1.350 - -
Fat g 20,36 - -
Carbohydrates g 30,91 - -
Dietary fibre g 7,38 - -
Protein g 8,09 - -
Sodium g 0,59 0 0
Vitamin A μg 699,57 17 14
Vitamin E mg 4,32 20 20
Vitamin C mg 28,56 38 32
Niacin mg 2,69 19 13
Potassium mg 602,00 16 16
Calcium mg 87,22 9 9
Phosphorous mg 161,82 20 20

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)