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chickpea salad

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chickpea salad

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Tempo de preparo

15 min(s)


6 servings


  • 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


  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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