Fsd - Chickpea Salad – a delicious recipe with chickpeas, balsamic vinegar, olive oil, roma tomatoes, garlic, fresh asparagus. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wash, cut into small pieces and lightly steam approximately half a bunch of asparagus so it is still crisp.
2
Set aside to cool slightly.
3
Drain can of chickpeas well, then pour into large bowl.
4
Chop tomatoes (not too fine) Press 2 cloves of fresh garlic (Less if you aren't a garlic fan) Add tomatoes and garlic to chickpeas.
5
Chop marinated artichoke hearts into small pieces, add to bowl Add the fresh steamed asparagus to mix.
6
Pour Balsamic Vinegar and Olive Oil over ingredients (as much or as little as you like).
7
Then salt and pepper to your liking.
8
Mix well & Voila!
9
A tasty, fast and high-protein salad that tastes even better the next day after the chickpeas marinate!
576
kcal
Calories
21
g
Fat
79
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 28 ounces chickpeas, ¼ cup balsamic vinegar, ¼ cup olive oil, 1 (8 ounce) jar marinated artichoke hearts, and more.
Yes, Fsd - Chickpea Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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