Filter
Reset
Sort ByRelevance
NANMURAT
Chickpea salad with chorizo, paprika and sugarsnaps
Salad with chickpeas, chorizo, red pointed pepper, sugarsnaps, basil and arugula.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the chickpeas in a colander. Rinse and drain.
-
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.
-
Heat a skillet without butter or oil and fry the chorizo for 3 minutes on medium heat. Change regularly.
-
Add the peppers and the sugarsnaps and cook for 3 minutes. Season with pepper and salt.
-
In the meantime, cut the basil coarsely.
-
Mix the chickpeas in a large bowl with the vegetables and chorizo and stir in the arugula and the basil.
Blogs that might be interesting
-
20 minMain dishporcini dried porcini mushrooms, fresh ravioli funghi porcini, asparagus broccoli, pancetta, shallot, fresh sage leaf, sliced chestnut mushrooms, creme fraiche,ravioli with mushrooms and pancetta
-
15 minMain dishgarlic, wholemeal penne rigate, macaroni spaghetti vegetable, San Marzano canned tomatoes, boiling water, fresh Italian herbs, tuna in canned water, fresh spinach,wholegrain pasta with spinach and tuna
-
20 minMain dishgreen asparagus, Broccoli, Chinese noodles, chicken bouillon, chicken broth from tablet, fresh ginger, chicken breast, pak choi, sambal,soup with broccoli, green asparagus and bok choy
-
30 minMain dishparmesan cheese in flinters, gorgonzola, whipped cream, green asparagus, penne,penne with green asparagus and gorgonzola sauce
Nutrition
475Calories
Sodium0% DV1.205mg
Fat42% DV27g
Protein52% DV26g
Carbs9% DV26g
Fiber52% DV13g
Loved it