Chick-pea salad

The Super-filling foods in the summer - perfect for the barbecue.

Ingredients for 4 servings

• 1 red onion
• 1 cucumber
• 120 g Feta
• 5 stems of parsley
• 140 g small pasta shells
• 1 tin chickpeas, (310 g capacity)
• 4 tablespoons lemon juice
• Salt and pepper
• 1 teaspoon sugar
• 5 tablespoons olive oil
• 1/2 teaspoon dried chili flakes

Time: 30 min

Preparation

1. Cut 1 red onion into thin rings. 1 cucumber peel, along into quarters, remove seeds and cut diagonally into 1 cm wide pieces. 120g feta crumbles. Sheets of 5 stems smooth parsley pluck and chop coarsely.


2. 140 g small pasta shells and cook in plenty of boiling salted water according to package directions. 1 can chickpeas (310 g capacity) drain in a sieve, rinse and drain. Mix 4 tablespoons of lemon juice with 2 tablespoons water, salt, pepper and sugar 1/2-1 teaspoon. 4-5 tbsp. Olive oil while stirring.

3. Drain pasta and immediately mix dripping wet in a bowl with onion, cucumber, chickpeas and lemon dressing. Possibly seasoning with salt and pepper. Serve sprinkled with feta, parsley and 1/2 teaspoon dried chili flakes.

Nutritional information per serving: 412 kcal
• 15 g protein
• 19 g fat
• 41 g carbohydrates