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Name: Chick Pea salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: See below

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INGREDIENTS

See below

INSTRUCTIONS

Chickpea Salad

1- 3 cups of chickpea, soaked overnight, pressure cooked next morning ( 7-8 whisltes).

2- Corn ( optional) - 1cup

3. Capsicum - ( 1 small capcisum-- thinly sliced lengthwise)

4. Carrot ( 1 small - thinly sliced )

5. Cherry Tomatoes ( optional) - ( 6-8)

6. Olives ( green or black - cut - 3 spoonful )

7. Feta - ( 1/3 of a slab - cut into mini cubes)

8. Raisins ( 1 small cup or handful)

9. Onion ( Optional - 1 small )

10.Greens ( baby Spinach or lettuce - 2 cups - Optional)

11.Dates ( optional - thinly sliced - one small cup)

Dressing :

Lemon and Olive Oil Vinegrette

Olive Oil : Lemon juice = 1: 1 ratio.

Add - mixed herbs , oregano, pepper, chilli flakes and some salt( very little)

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.