Recipes
Chick-pea salad
This salad made of different ingredients is bursting with colours, and Vegeta Mediterranean rounds out the taste with the flavour of mediterranean spices. Serve it alone or with roasted meat.
| Preparation time | 20 min |
|---|---|
| Demanding |  |
| Energetic value | 323 kcal / 1350 kJ |
Ingredients
 | 4 |
|---|---|
| 250 g | boiled or canned chick-peas |
| 300 g | cherry tomatoes |
| 200 g | cucumbers |
| 80 g | celery stalks |
| 100 g | sweet corn |
| 4 | spring onions |
| 1 bunch | of chopped dill |
| 1 tablespoon | parsley |
| The salad dressing: | |
| 1 teaspoon | mustard |
| 80 ml | olive oil |
| 3-4 tablespoons | lemon juice |
| 2 teaspoons | Vegeta mediteran |
Preparation
- Drain boiled or canned chick-peas well and place in a deep bowl.
- Add sliced cherry tomatoes, cucumbers, celery stalks, spring onions, sweet corn, dill and parsley and mix well.
- Let the ingredients cool and prepare the dressing.
- Mix the olive oil with mustard, Vegeta Mediterranean and lemon juice.
Serving
Pour a little prepared dressing over the cooled salad and serve.
Advice
In order to maintain the freshness of the salad, serve the dressing in a separate bowl and add to salad just before serving.
