Leaf salad with chickpeas and parmesan

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Leaf salad with chickpeas and parmesan

Name: Leaf salad with chickpeas and parmesan
Prep time: 5 min
Total time: 5 min
Yield: 2 Porções
Ingredients: 5 unit(s) Large iceberg lettuce leaf, torn; 5 cup Watercress leaves; 1/2 cup Boiled Chickpeas; 4 unit(s) Chopped Black Olives; 1 teaspoon Chopped Parsley; 1 dessert spoon Olive oil; to taste Salt; 10 unit(s) grape tomatoes; 1 unit(s) Large Brazil nuts

In a partnership with

@delirec

🇧🇷Brazil

•

View in original language

(Português)

5 min(s)

2 servings

Chef Camila

@chefcamilacassilha

Ingredients
Recipe

Large iceberg lettuce leaf, torn5 unit(s)
Watercress leaves5 cup
Boiled Chickpeas1/2 cup
Chopped Black Olives4 unit(s)
Chopped Parsley1 teaspoon
Olive oil1 dessert spoon
Salt to taste
grape tomatoes10 unit(s)
Large Brazil nuts1 unit(s)

In a container mix the chickpeas with the parsley, olives, olive oil and season with salt.
In another container, mix the lettuce and watercress, place the seasoned chickpeas on top.
Add the grape tomatoes and make the paramesan by grating the Brazil nuts into the salad. Serve immediately.

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Leaf salad with chickpeas and parmesan

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