Chickpea Salad with Octopus and Olive Cream

Ingredients

• Chickpeas1 cup (200 g)
• Octopus150 g
• Olives6 count (30 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For the recipe you need cooked chickpeas.

2. 2

   Step 2

   Cut the octopus in small pieces and put in a pot with boiling water. Let cook for some minutes until it reduces its size.

3. 3

   Step 3

   Chop the bell pepper. Remember you can use different colors.

4. 4

   Step 4

   For the sauce: Put the olives, plain yogurt and lemon juice in the blender.

5. 5

   Step 5

   Add salt and pepper to taste. Blend until obtaining an even mixture.

6. 6

   Step 6

   Put the octopus, chickpeas and bell pepper on a plate. Add the olive sauce and mix well before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Salad with Octopus and Olive Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.