How to make:
Chickpea salad with pear and lemon
Healthy salad with lots of veggies and refreshing dressing
After the holidays, a healthy, yet delicious and satisfying salad is just what you need. With this recipe idea, you can whip up a great light lunch or perfect appetizer in minutes. The chickpeas are a great source of protein. The pear adds sweetness, while the zucchini and cucumber add crunch. The avocado provides healthy fats and adds creaminess. Topped off with spices like Ras el Hanout and cayenne pepper, this chickpea salad becomes irresistible! What I particularly like is that the different flavors become one and blend together, but with each bite another ingredient stands out. As I've said before with other dishes, salad doesn't have to be boring at all, with seasoning it becomes a great meal with many nutrients!
The ingredients are for two larger servings or 4 servings as an appetizer. Enjoy!
Ingredients for 2 servings / 4 servings chickpea salad:
Piece of red pepper
1 Can of chickpeas
100g Feta cheese
1tsp Ras el Hanout
1tsp Cayenne pepper
1-2 tbsp Parsley
For the yogurt sauce:
100g Plain yogurt
Some soy sauce
1 Zucchini · 1 Pear · Oil · Salt · Pepper
First, dice the zucchini and pear and sauté with a little oil until the zucchini is soft. Then season with salt and pepper.
1 Can of chickpeas · 1 Lemon · Olive oil · Salt · Pepper · 1-2tbsp Parsley
Strain the chickpeas and season with the juice of one lemon and olive oil. Add salt, pepper and parsley.
1/2 Cucumber · 1 Avocado · Piece of red pepper · 100g Feta cheese · 1tsp Ras el Hanout · 1tsp Cayenne pepper
Cut the rest of the vegetables and the feta cheese into small pieces and mix everything together. Finish the chickpea salad with Ras el Hanout and cayenne pepper.
100g Plain yogurt · 1tbsp Mint · Salt · Soy sauce
For the yogurt sauce, mix plain yogurt with mint, salt and a little soy sauce and drizzle over the finished salad.
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