Summer Lemon Chickpea Salad
with apple, Grana Padano, millet and a creamy maple, Dijon and balsamic sauce
Informations supplémentaires
25 min.
|
615 kcal
|
easy
|
|
Printable version
1. Adjust the steps of the recipe for your children
To help your children get accustomed to new flavours and develop their tastebuds, try making the dressing without the raw garlic and the lemon zest. You can also place everything in the centre of the table as a salad bar and let everyone serve themselves.
2. Cook the millet
Bring a pot of water to a boil. Cook the millet 18-22 minutes until tender. Drain.
3. Setup
Mince the parsley and the shallot. Grate the garlic. Zest the lemon. Thinly slice the radish. Cut the apple into cubes or sticks. Drain and rinse the chickpeas.
4. Make the sauce
Add 1/2 2P | 2/3 3P cup of oil to the sauce mixture and whisk until it becomes an homogeneous sauce. Add the garlic and the lemon zest.
5. Plate your dish
Combine all the ingredients together with the sauce. Add salt and pepper. Add a splash of lemon juice. Bon appétit!
1unitChickpeas
180gMillet
60mlSauce Mix (maple syrup,dijon mustard,balsamic vinegar)
0.5unitLemon
0.5unitFresh Italian Parsley
1unitGarlic Clove(s)
60gArugula
2unitRadishes
1unitCortland Apple(s)
0.5unitShallot
What you need
strainer, pot, bowl, whisk
615 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
116g
39%
fat
9g
14%
cholesterol
5mg
2%
fiber
17g
68%
protein
20g
saturated
2g
10%
sodium
539mg
22%
sugar
33g
trans
0g