Chickpea, Walnut, and Vegetable Salad

A complete dietary and vegan dish, easy and light, will give you the right boost of vitamins while spending little money.
You can use either canned chickpeas or chickpeas boiled at home to make the chickpea, walnut, and vegetable salad.
Walnuts, in the number of 4 per person, provide the right amount of protein and nutrients to make this a complete dish.

Thought for you:

Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

Ingredients

Let’s go shopping

14 oz cooked chickpeas, boiled (or canned, drained weight)
20 walnuts (shelled)
2 3/4 cups Iceberg lettuce
1 cup carrot (in pieces)
to taste arugula
to taste basil
7 oz bell pepper
3 1/2 oz zucchini (thinly sliced)
3 1/2 oz zucchini (grated)
to taste salt
to taste pepper
to taste dried oregano

Tools

What we need to make

1 Salad bowl
1 Knife
1 Mandoline
1 Grater
2 Spoons

Steps

To make

Wash and dry all the vegetables, then drain the chickpeas, and place them in a bowl with the carrot pieces.
And add: julienned lettuce
bell peppers cut into strands
half a zucchini sliced with a mandoline
and half a grated zucchini
The thinly sliced onion
The arugula
and the walnuts, crumbled
, Season with extra virgin olive oil, salt, pepper, and oregano, mix, and add plenty of basil.
Here is the Chickpea, Walnut, and Vegetable Salad ready.