Massaged Kale Greek Salad for a crowd

 

Ingredients

2 cans of chickpeas á 400 g

3 tablespoons olive oil

1 tablespoon paprika powder

1 cucumber

2 bell peppers, red + yellow

200 g tomatoes

1 handful parsley

1 handful mint

1 red onion

salt and pepper

Optional: lemon

Instructions

Mix drained chickpeas, oil and paprika powder in a large bowl. Add salt and pepper, then refrigerate until heated through.

Meanwhile, clean cucumber, peppers, and tomatoes and dice chickpeas-size. Finely chop parsley and mint. Peel and finely dice red onion.

Add vegetables and herbs to chickpeas. Mix everything well and season again with salt and pepper.

Divide among 4 cans and store in an airtight container in the refrigerator.

Mia's tips

The salad can be stored for up to two days in an airtight container in the refrigerator.

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