Vegan Chickpea Salad with Avocado and Buckwheat Germ
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chickpeas
- 1 avocado (s)
- 1 bell pepper (s)
- 1 can corn
- 300 g cocktail tomatoes, colored
- 1 tablespoon, heaped buckwheat germ
- 1 tablespoon oil
- 1 tablespoon balsamic vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Beat the balsamic vinegar with oil and season with salt and pepper.
- Peel the avocado and remove the stone. Cut the pulp into slices and arrange on a plate. Drain the chickpeas and corn in a colander and wash off. Wash the peppers and tomatoes and cut into small pieces. Arrange everything around the avocado, pour the dressing over it and finally sprinkle the buckwheat germ on top.
- You can also prepare the chickpea salad as a snack for barbecues or other celebrations, for example. It is super quick and easy to prepare, makes you full and tastes great!
- You can also find the recipe on my blog.
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