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Kristin Price
Chickpea salad with mango
Salad of bulgur with avocado, chickpeas, parsley, rocket, mango and feta.
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Ingredients
Directions
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Prepare the bulgur according to the instructions on the packaging. Put in a bowl and allow to cool slightly.
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Meanwhile, cut the avocado in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
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Cut the flesh into pieces of 1½ cm.
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Put the chickpeas in a colander, rinse under cold running water and let drain.
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Cut the spring onion into rings.
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Slice the parsley and mix with the oil through the bulgur.
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Add the avocado, chickpeas, spring onions, rocket, mango, pepper and salt if necessary and scoop. Crumble the feta about it.
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Nutrition
750Calories
Sodium18% DV440mg
Fat58% DV38g
Protein48% DV24g
Carbs23% DV68g
Fiber84% DV21g
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