Chickpea salad with mango

Name: chickpea salad with mango
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 100 g bulgur; 1 ready to eat avocado; 225 g chickpeas in bag; 1 bunch onion; 7,5 g fresh flat parsley; 1 el traditional olive oil; 40 g arugula; 175 g sun ripened mango; 75 g feta

Salad of bulgur with avocado, chickpeas, parsley, rocket, mango and feta.

Ingredients

Directions

Prepare the bulgur according to the instructions on the packaging. Put in a bowl and allow to cool slightly.
Meanwhile, cut the avocado in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
Cut the flesh into pieces of 1½ cm.
Put the chickpeas in a colander, rinse under cold running water and let drain.
Cut the spring onion into rings.
Slice the parsley and mix with the oil through the bulgur.
Add the avocado, chickpeas, spring onions, rocket, mango, pepper and salt if necessary and scoop. Crumble the feta about it.