chickpea salad

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By

@damianacarvalho.nutr

View in original language

(Português)

15 min(s)

6 servings

Ingredients

• chickpeas | 250 g
• tomato | 1 unit(s)
• small cucumber | 1 unit(s)
• yellow pepper | 1 unit(s)
• small onion | 1 unit(s)
• parsley | 1 tablespoon
• olive oil | 3 tablespoon
• lemon | 1 tablespoon
• salt | 1 to taste

Recipe

1. Soak the corn kernels for at least 8 hours to eliminate the anti-nutrient found in plant proteins.
2. After you have soaked the chickpeas, now discard the water and cook in a pressure cooker with water and salt to taste. A tip: When the pressure cooker, this is the time to take it out, it will be on point.
3. Discard the cooking water and place the beans in a bowl, then add chopped peppers, chopped cucumbers, chopped onions, parsley, olive oil and lemon. serve this vegetarian salad, low carb and with lots of protein.

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