Filter
Reset
Sort ByRelevance
Kristin Price
Chickpea salad with mango
Salad of bulgur with avocado, chickpeas, parsley, rocket, mango and feta.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
60 minMain dishRed pepper, potatoes, onions, olive oil, eggs (M), salt and pepper,tortilla with grilled peppers -
15 minMain dishchicken broth tablet, water, pak choi, chicken breast, Mihoen, soy sauce, bunch onion,noodle soup with chicken breast and bok choy -
60 minMain dishtraditional olive oil, minced beef, frozen Italian stir-fry vegetables, sugo tradizionale tomato sauce in pot, lasagne sheets, creme fraiche, grated mature cheese,lasagna with italian vegetables -
20 minMain dishsoy sauce, Oyster sauce, liquid honey, tenderloin, Chinese noodles, sunflower oil, Chinese wok vegetable bean sprouts red pepper, yellow bell pepper,cantonese noodle with pork tenderloin
Nutrition
750Calories
Sodium18% DV440mg
Fat58% DV38g
Protein48% DV24g
Carbs23% DV68g
Fiber84% DV21g
Loved it