Herb chickpea salad with beetroot
Herb chickpea salad with beetroot: 450 kcal and 16 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 Beetroot (cubed)
- 15 g Sunflower seeds
- 2 g Rosemary
- 2 g Thyme
- 10 g Mustard
Instructions
- Wash 80 g Romaine lettuce, spin dry and put in a bowl.
- Prepare 110 g Beetroot 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.
- Rub 2 g rosemary and 2 g thyme between your fingers and add; 10 g mustard bring body and acidity.
- Sprinkle with 15 g Sunflower seeds and serve immediately.
Nutrition per serving
- 450 kcal
- 16 g protein
- 43 g carbs
- 24 g fat