Ensalada de Garbanzos y Almejas

Ensalada de Garbanzos y Almejas is a refreshing and unique vegan dish that combines chickpeas and seaweed to mimic the flavors of seafood. This protein-packed salad is perfect for a light lunch or dinner, offering a taste of the Mediterranean.

Ingredients

• Canned chickpeas - 400 grams, drained and rinsed
• Nori seaweed sheets - 2 sheets, torn into small pieces
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, finely chopped
• Fresh parsley - 30 grams, chopped
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Garlic powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh parsley.
2. Add the torn nori seaweed to the bowl and mix gently to incorporate.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper until well combined.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, which can aid in digestion and promote satiety.
• Rich in antioxidants from the vegetables and olive oil, supporting overall health.

Tags