Chickpea salad in glass jar to go

Chickpea salad in glass jar to go

All the salad jar are trendy. Why? Because they are a healthy and practical way to preserve food and take it to work or on a picnic. Glass does not transmit bisphenols to food and therefore is presented as a healthier option to polycarbonate plastics.

In salads it is interesting to combine raw vegetables, nuts, fruits and legumes. We have prepared this time a simple chickpea salad, which also has among its ingredients: avocado, pepper, tomato and spinach. I encourage you to try it and create good own compositions.

Chickpea salad in glass jar to go
The chickpea salad in a glass jar is simple, healthy and practical to take to work, on a picnic or to the beach.

Author
Recipe type: Hair
Rations: 2

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • For two jars
  • ½ red bell pepper, chopped
  • 1 avocado, chopped
  • 1 scallion, minced
  • 16 cherry tomatoes, halved
  • 1 pot of cooked chickpeas (400 g.) Drained
  • 4 handfuls of spinach
  • Extra virgin olive oil
  • Lemon juice
  • Sal Island
  • Black pepper
  • 1 clove of minced garlic

Preparation
  1. We start with the vinaigrette. We put olive oil, lemon zamo, salt and pepper in each glass jar in the proportions that you like. Add a little minced garlic and shake.
  2. Then we place by layers red pepper, avocado, onion, tomato, chickpeas and spinach. Keep in mind that the jar must be full and you may have to play with some amount.
  3. We reserve in the fridge up to 3 days. We take 30 minutes before, approximately, to eat it so that it is not too cold.

 


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