Salad with chickpeas, peppers and olives

chickpeas, or chickpeas, is an indispensable source of fiber, which lowers cholesterol.In addition, regular consumption of these legumes reduces the risk of heart and vascular diseases, and in general they contain more than eighty nutrients.And the good news for dieters: chickpeas provides the body with high quality protein and virtually fat-free.


  • 150 g of dried chickpeas;
  • 2 sweet peppers;
  • 1/4 cup Kalamata olives;
  • 1 tsp. Olive oil;
  • juice of one lemon;
  • salt and pepper;
  • garlic and onion to taste.


Salad with chickpeas

To begin, boil the chickpeas.This process is quite long, but the result is worth the wait.If you want a soft chickpeas, not soak it longer than 4 hours.Otherwise contained in Nute protein into another state - readiness to germinate, so it is necessary to cook three times longer.So wash your chickpeas and soak it 3-4 hours.If peas are easy to crack, it can be put to cook.Soaked chickpeas cooked for about 30-40 minutes.Once inside it is soft, which means that it is compl

etely ready.

At the same time, heat the oven to 180 degrees and bake for 20-30 minutes in her sweet peppers.Then remove any skins and seeds and cut into thin strips neat.Place in a container to Nute.

Finely chop the parsley, cut into rings and add olives to all Nute.

Fill salad with lemon juice and olive oil.Pepper, salt to taste and add the garlic and onion.

Wait 15 minutes for the salad infusions, then serve it with a slice of black bread.

Servings: 3.

Calories: 230 calories.

Cooking time: 1 hour (if you soak the chickpeas in the evening).

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