Asian chickpea salad with bell pepper
Asian chickpea salad with bell pepper: 479 kcal and 18 g protein per serving, ready in 15 minutes. Nutrition calculated from the ingredients.
Ingredients
- 12 g Olive oil
- 10 g Balsamic vinegar
- 80 g Romaine lettuce (shredded)
- 140 g Chickpeas (canned) (drained)
- 110 g Bell pepper (in strips)
- 15 g Sunflower seeds
- 10 g Fresh ginger (finely grated)
- 8 g Sesame seeds (toasted)
- 15 g Soy sauce
Instructions
- Wash 80 g Romaine lettuce, spin dry and put in a bowl.
- Prepare 110 g Bell pepper and add.
- Place 140 g Chickpeas on top.
- Whisk a dressing from 12 g olive oil, 10 g balsamic, salt and pepper and pour over.
- Fry 10 g freshly grated ginger briefly, deglaze with 15 g soy sauce and sprinkle with 8 g toasted sesame seeds.
- Sprinkle with 15 g Sunflower seeds and serve immediately.
Nutrition per serving
- 479 kcal
- 18 g protein
- 41 g carbs
- 28 g fat