Chickpea and orange salad
Ingredients
- 3 tbsp sunflower oil
- 2 tbsp herbal wine vinegar
- 1 tsp herb mustard
- 1 garlic clove, pressed
- 4 tbsp flat-leaf parsley, finely chopped
- 2 tins chickpeas (approx. 400 g each), rinsed, drained
- salt and pepper to taste
- 3 orange
Total time: 25m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 279 Kcal, 11g Protein, 32g Carbohydrates, 12g Fat
Ingredients
- 3 tbsp sunflower oil
- 2 tbsp herbal wine vinegar
- 1 tsp herb mustard
- 1 garlic clove, pressed
- 4 tbsp flat-leaf parsley, finely chopped
- 2 tins chickpeas (approx. 400 g each), rinsed, drained
- salt and pepper to taste
- 3 orange
Instructions
- Mix together the mustard and remaining ingredients with the parsley, season the sauce. Roughly mash one third of the chickpeas with a fork, add to the sauce with the remaining chickpeas. Cut the peel off the oranges down to the flesh, quarter, slice crossways, add to the salad with the juice, season.
