Purslane Chickpea Salad

Purslane, chickpea salad with season greens and roasted red pepper

Preparation Time: 10 minutes.
Serves: 4
Energy: 160 kcal per serving.



- 100 gr.3.5 oz. Purslane Washed
- 20 gr.0.5 oz. Arugula Washed, Chopped
- 200 gr.7 oz. Chickpea Boiled
- 1 qty. Cucumber Washed and Chopped
- 1 qty. Parsley Cup Fresh, Washed and Chopped
- 4 qty. Dill Tablespoon Fresh, Washed and Chopped
- 4 qty. Roasted Red Pepper Chopped
- 3 qty. Olive Oil Tablespoon
- 1 qty. Lemon Juice of 1 Lemon
- 1 qty. Salt Teaspoon (Add more if desired)


1. Take a large mixing bowl. Add leaves of purslane, chopped parsley and dill. Add chopped cucumber, arugula leaves, chickpea and roasted red peppers.
2. In a small mixing bowl, mix salt, olive oil and juice of one lemon.
3. Pour dressing over the salad and serve.

Footnote: You can add different herbs and spices to this recipe. Avocado, lettuce, tomato, dried mint are some of the choices. Instead of chickpea, you can use black bean, white bean, green lentil and quinoa.
Tips: I use lemon, salt and extra virgin olive oil for dressing, you can change it with your favorite salad dressing. Apple cider vinegar, balsamic vinegar can be used instead of lemon juice.
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