Recipes
Chickpea salad
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.
| Preparation time | 20 min |
|---|---|
| Demanding |  |
| Energetic value | 323 kcal / 1350 kJ |
Ingredients
 | 4 |
|---|---|
| 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
- Drain the chickpeas and put in a bowl.
- Add tomatoes, cucumbers, celery, shallots, corn, dill and parsley, mix through and let cool in the fridge.
- 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.
