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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 Simple
Energetic value 323 kcal / 1350 kJ
Table of nutritive values

Ingredients

Hungry guy4
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. Drain the chickpeas and put in a bowl.
  2. Add tomatoes, cucumbers, celery, shallots, corn, dill and parsley, mix through and let cool in the fridge.
  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.

Nutritional information

Energetic and nutritional values are calculated per serve.

Nutrient Unit of measurement Quantity RDA (%)
Women* Men*
Total proteins g 8,09 - -
Total carbohydrates g 30,91 - -
Total fat g 20,36 - -
Diet fibres g 7,38 - -
Cholesterol mg 0,00 - -
Vitamin A IU 699,57 17 14
Niacin mg 2,69 19 13
Vitamin C mg 28,56 38 32
Vitamin E IU 4,32 20 20
Calcium mg 87,22 9 9
Phosphor mg 161,82 20 20
Potassium mg 602,00 16 16
Sodium g 0,24 0 0

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

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