Cooked Chickpea Salad with Zucchini

Ingredients

• Chickpeas1/2 cup (100 g)
• Zucchini1/2 count (100 g)
• Garlic1 clove (3 g)
• Red Bell Pepper1/4 count (30 g)
• Tomato1/2 count (65 g)
• Celery1/2 stalk (20 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 tablespoon (10 ml)
• Cilantro1 tablespoon (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat a pan over medium heat.

3. 3

   Step 3

   Meanwhile, chop the garlic and cut the zucchini and the bell pepper into pieces.

4. 4

   Step 4

   Once heated, add and spread half of the oil.

5. 5

   Step 5

   Add the chopped vegetables and stir-fry for about 5-7 minutes.

6. 6

   Step 6

   Once tender, remove from the heat.

7. 7

   Step 7

   Simultaneously, chop the tomato and celery for the salad.

8. 8

   Step 8

   In a plate mix the chickpeas with all the vegetables and cilantro.

9. 9

   Step 9

   Add the remaining oil, season with salt and pepper and add paprika.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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