Healthy recipe -- Italian Garbanzo Salad

Eating healthy can never be as delicious as this garbanzo salad.

This vegetarian salad is a textbook example of what a healthy and gluten-free diet should include: fresh vegetables (tomatoes, onions), healthy fats (olive oil) and lean protein (garbanzo) - making it a surprisingly low 160 calories per portion. Further, garbanzo beans (chickpeas) are a great source of soy protein and fiber. This dish works as a great side or a starter salad.

What we Send

• 2 cloves garlic
• 1 fennel bulb
• 300 gms chickpeas
• 8-10 cherry tomatoes
• 1 onion
• 8-10 olives
• 1 bunch parsley
• 4-6 basil leaves
• 2 tbsp dried cranberries
• 2 tbsp sunflower seeds
• 100 ml Balsamic Vinaigrette dressing

What you Need

• 1 large bowl
• salt
• black pepper

Procedure

1. Prepare the Ingredients

Wash the fresh vegetables. Finely chop the garlic and onion. Halve the cherry tomatoes and olives. Roughly tear the basil leaves. Finely chop the parsley.

2. Cut the Fennel

Pick a few leaves (fronds) off the fennel bulb and discard the rest finely chop the leaves. Trim the stems of the bulb, discard the stems. Cut the bottom-most end of the fennel bulb and discard.

Cut the fennel bulb in half lengthwise and slice them 1 2 cm thick.

3. Assemble the Salad

In a large salad bowl, combine all the ingredients, except fennel leaves/fronds. Add the balsamic vinaigrette dressing and toss well to combine. Season with salt and pepper. For better results, refrigerate the salad for about 10-15 mins.

4. Plate the Dish

Divide the salad between two plates or bowls and garnish with chopped fennel fronds.

Recipe courtesy: Haute Chef

Image source: Shutterstock

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