A delicious vegan recipe with a special touch: crunchy almonds!
Recipes
Chickpea Salad with Crunchy Almonds
Ingredients
- 320 g cooked chickpeas (canned or homecooked)
- 10 cherry tomatoes
- ½ cucumber
- 1 spring onion
- A handful of fresh cilantro (optional)
- 70 g chopped almonds
- ½ lime
- 40 ml Borges olive oil extra virgin fruity
- Salt and pepper to taste
Step by step
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Step 1
If using canned chickpeas, rinse and drain them well. Put them in a large bowl.
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Step 2
Add the halved cherry tomatoes, the diced cucumber, the julienned spring onion, and the chopped cilantro.
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Step 3
Add chopped almonds for a toasty, crunchy touch.
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Step 4
Season with lime juice, salt, pepper and olive oil extra virgin fruity.
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Step 5
Chill in the refrigerator for at least half an hour so the flavors can blend together. If necessary, adjust for salt before serving.
