Ensalada de Garbanzos y Mariscos

Ensalada de Garbanzos y Mariscos is a refreshing vegan twist on a classic Spanish seafood salad, featuring chickpeas and plant-based seafood alternatives, combined with vibrant vegetables and a zesty dressing. This dish offers a delightful contrast of textures and flavors, making it a perfect light meal or appetizer.

Ingredients

• Chickpeas - 240 grams (cooked and drained)
• Vegan shrimp - 100 grams
• Red bell pepper - 1 medium, diced
• Cucumber - 1 medium, diced
• Red onion - 50 grams, finely chopped
• Cherry tomatoes - 100 grams, halved
• Fresh parsley - 20 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste
• Smoked paprika - 1/2 teaspoon
• Cilantro - 20 grams, chopped (optional)

Steps

1. In a large bowl, combine the cooked chickpeas, vegan shrimp, diced red bell pepper, diced cucumber, finely chopped red onion, halved cherry tomatoes, and chopped parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, black pepper, and smoked paprika to create the dressing.
3. Pour the dressing over the chickpea and vegetable mixture, tossing gently to combine all ingredients evenly.
4. Taste and adjust the seasoning if necessary, adding more salt or lemon juice as desired.
5. Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.
• Contains antioxidants from vegetables, supporting overall health.

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