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Chickpea salad with chorizo, paprika and sugarsnaps
 
 
4 ServingsPTM15 min

Chickpea salad with chorizo, paprika and sugarsnaps


Salad with chickpeas, chorizo, red pointed pepper, sugarsnaps, basil and arugula.

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Directions

  1. Put the chickpeas in a colander. Rinse and drain.
  2. 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.
  3. Heat a skillet without butter or oil and fry the chorizo ​​for 3 minutes on medium heat. Change regularly.
  4. Add the peppers and the sugarsnaps and cook for 3 minutes. Season with pepper and salt.
  5. In the meantime, cut the basil coarsely.
  6. Mix the chickpeas in a large bowl with the vegetables and chorizo ​​and stir in the arugula and the basil.


Nutrition

475Calories
Sodium0% DV1.205mg
Fat42% DV27g
Protein52% DV26g
Carbs9% DV26g
Fiber52% DV13g

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