Corn and Chickpea Salad with Toasted Bread

Informations supplémentaires

25 min. | 496 kcal | easy | Vegetarian, Even better the next day, Family | Printable version

1. Setup Drain and rinse the corn and chickpeas. Cut the cucumbers into cubes. Cut the radishes into small wedges or cubes. Chop the cilantro and the onion. Cut the bread in half lengthwise and then in 2 slices.

2. Make the yogurt dressing Heat a light drizzle of oil in a skillet over medium high heat. Add the cumin seeds and cook 1-2 minutes until browned. Put the oil and the cumin in a bowl with the yogurt, the juice of half a lime, salt and pepper to taste. Whisk and add 2-3 tbsp. of water to taste.

3. Cook the bread Add a drizzle of oil to the pan over medium high heat. Cook the bread for about 2 minutes on each side until browned. Remove from the pan and add salt.

4. Plate your dish Mix the chickpeas and corn with all the vegetables, cilantro, cumin yogurt and lime juice to taste. Add salt and pepper. Serve the salad with the bread. Bon appétit!

1unitCiabatta Bread

0.5unitChickpeas

160mlCorn Kernels

1unitGreek Yogourt 2%

1gCumin Seeds

1unitCilantro

0.5unitRed Onion(s)

40gBaby Spinach

2unitRadishes

2unitLebanese Cucumber(s)

1unitLime

What you need strainer, bowls, pan, whisk

496 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 67g

22%

fat 19g

29%

cholesterol 2mg

fiber 13g

52%

protein 18g

saturated 3g

15%

sodium 500mg

21%

sugar 15g

trans 0g