Chickpea-Avocado Salad with Shrimps

Ingredients for one person

  • 53,55 g canned chickpeas
  • 82,22 g finely chopped fennel
  • 33,33 g al dente green beans
  • 24,44 g finely chopped spring onions
  • 50 g cucumbers without the seeds, sliced diagonally
  • 75,55 g finely chopped carrots
  • 18,89 g julienne red bell pepper
  • 27,78 g avocado cut in cubes
  • 11,1 g rucola
  • 11,1g baby spinach
  • 2,78 g coriander

Salad dressing ingredients (for ¼ liter)

60 ml cherry vinegar
45 g maple syrup vinaigrette
10 g honey
130 ml olive oil
2 g salt, pepper


Directions

Drain chickpeas and rinse them with cold water. Mix the rest of the ingredients in with the chickpeas.
Marinate the mixture with the salad dressing (amount – according to taste). At the end, season with salt and pepper.

Haya’s Tip:

This salad tastes best with grilled shrimp (4 pieces per serving)

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