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Chickpea salad

I have a yummy salad recipe for you today: chickpeas, leafy greens and eggplant. This is one of those salads where you can use whatever veggies you have at home, and it is always good and filling.

prep time 10 min
ingredients for 2
  • 1 can (400g) chickpeas
  • roasted eggplant slices
  • 1 small cucumber
  • either a bag (125g) leafy greens or bag (125g)of baby spinach or both
  • handful of radishes
  • extra virgin olive oil
  • salt
  • balsamic vinegar

1. Place the leafy greens on your salad plate or bowl.

2. Drain the chickpeas and place the on top of the leafy greens.

3. Wash cucumber and radishes, slice them and add to the salad.

4. Halve the roasted eggplant slices and add to the bowl.

5. Make the dressing with extra virgin olive oil, balsamic vinegar and salt and toss the salad with it.

tip: like I said, you can use different ingredients. Here I have halved cherry tomatoes and celery rounds, but no radishes nor leafy greens.

BUON APPETITO!

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Bean salad

This salad is a fantastic side dish but can also be served as a light lunch. Full of nutrients and healthy protein from the legumes and feta.

prep time 10 min
ingredients for 4
  • 1 can (400g) chickpeas
  • 1 can (400g) beans
  • 1 red onion, diced or sliced thinly
  • 7-8 sun-dried tomatoes
  • 125 g cherry tomatoes
  • small cucumber, diced
  • a few artichoke hearts, pickled or in oil
  • 10 pitted olives
  • handful of dill, parsley and basil
  • olive oil, lemon juice, vinegar, salt and pepper for the dressing
  • 150 g feta, crumbled

1.  Place all the ingredients except the feta and the dressing in a serving bowl.

2. Mix 5-6 tbls each of olive oil, lemon juice and vinegar, add salt and pepper to taste. Pour over the salad and mix carefully. Add more dressing if needed.

3. Add crumbled feta and mix lightly.

4. Place in a fridge for 15-20 min before serving.

tip: I used red beans mainly for color, but you can use any beans of your choice

BUON APPETITO!