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Chickpea salad with chorizo, paprika and sugarsnaps
Salad with chickpeas, chorizo, red pointed pepper, sugarsnaps, basil and arugula.
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Ingredients
Directions
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Put the chickpeas in a colander. Rinse and drain.
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Remove the skin from the chorizo and cut into thin slices. Halve the red pointed peppers, remove the seeds and cut the flesh into strips.
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Heat a skillet without butter or oil and fry the chorizo for 3 minutes on medium heat. Change regularly.
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Add the peppers and the sugarsnaps and cook for 3 minutes. Season with pepper and salt.
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In the meantime, cut the basil coarsely.
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Mix the chickpeas in a large bowl with the vegetables and chorizo and stir in the arugula and the basil.
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Nutrition
475Calories
Sodium0% DV1.205mg
Fat42% DV27g
Protein52% DV26g
Carbs9% DV26g
Fiber52% DV13g
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