Informations supplémentaires
30 min.
|
574 kcal
|
easy
|
|
Printable version
1. Setup
Chop the green onions, shallot and pickle. Cut the cucumber into slices or strips. Cut the tomatoes in 2. Cut the lemon into quarters.
2. Make the chickpea salad
Drain and rinse the chickpeas and place in a bowl. Crush the chickpeas with a potato masher. Add the capers, shallot, half the green onion, the pickle, the mayonnaise, the juice of half a lemon, salt and pepper. Mix together.
3. Prepare the salad
In a bowl, combine the tomatoes with the crumbled feta, the remaining green onion, a drizzle of oil, salt and pepper.
4. Plate your dish
Toast the bread slices in a toaster. Garnish with the chickpea mixture, cucumber and arugula. Serve with the tomato salad. Bon appétit!
4unitMultigrain Bread
0.75unitChickpeas
1unitLebanese Cucumber(s)
1unitMulticolor Cherry Tomatoes
20gArugula
1unitDill Pickles
4unitGreen Onion(s)
40gFeta Cheese
60mlMayonnaise
0.5unitLemon
1unitShallot
15mlCapers
What you need
bowls, potato masher
574 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
29g
45%
cholesterol
0mg
fiber
17g
68%
protein
23g
saturated
4g
20%
sodium
1061mg
44%
sugar
12g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg