387
Calories
19g
Protein
16g
Fat
42g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Cumin, ground - 2 g (0.5 tsp)
- Salt - 0.3 g (1 pinch)
- Olive oil - 20 ml
- Lemon juice - 30 ml (2 tbsp)
- Parsley, chopped - 10 g (2 tbsp)
- Apple cider vinegar - 15 ml (1 tbsp)
- Lemon zest - 5 g (1 tsp)
- Tomato, chopped - 100 g (1 whole)
- Red onion, chopped - 50 g (0.5 whole)
- Chickpeas - 200 g
- Cucumber, chopped - 100 g (1 whole)
How to make:
- Combine the dressing ingredients in a small bowl and whisk with a fork and set aside
- Place the chickpeas in a large bowl and add the cumin and salt, mix to combine
- Heat a little olive oil in a pan and fry the chickpeas for two minutes, stirring gently. Transfer into a bowl and allow to cool slightly
- Chop the cucumber, tomato, red onion and combine in a serving bowl. Drizzle some dressing over the salad. Add the chickpeas on top and serve
