Summer Lemon Chickpea Salad

Informations supplémentaires

25 min. | 615 kcal | easy | Plant-based, Express, Family, Even better the next day | Printable version

1. Adjust the steps of the recipe for your children To help your children get accustomed to new flavours and develop their tastebuds, try making the dressing without the raw garlic and the lemon zest. You can also place everything in the centre of the table as a salad bar and let everyone serve themselves.

2. Cook the millet Bring a pot of water to a boil. Cook the millet 18-22 minutes until tender. Drain.

3. Setup Mince the parsley and the shallot. Grate the garlic. Zest the lemon. Thinly slice the radish. Cut the apple into cubes or sticks. Drain and rinse the chickpeas.

4. Make the sauce Add 1/2 ^2P | 2/3 ^3P cup of oil to the sauce mixture and whisk until it becomes an homogeneous sauce. Add the garlic and the lemon zest.

5. Plate your dish Combine all the ingredients together with the sauce. Add salt and pepper. Add a splash of lemon juice. Bon appétit!

1unitChickpeas

180gMillet

60mlSauce Mix (maple syrup,dijon mustard,balsamic vinegar)

0.5unitLemon

0.5unitFresh Italian Parsley

1unitGarlic Clove(s)

60gArugula

2unitRadishes

1unitCortland Apple(s)

0.5unitShallot

What you need strainer, pot, bowl, whisk

615 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 116g

39%

fat 9g

14%

cholesterol 5mg

fiber 17g

68%

protein 20g

saturated 2g

10%

sodium 539mg

22%

sugar 33g

trans 0g