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Chickpea salad
15 min.
Easy
1.25 €
4 people
5 Ingredients- 1
300 g tinned (canned) chickpeas - 2
150 g spring onion (scallion) - 3
200 g radishes - 4
fresh coriander (cilantro) - 5
5 tablespoons french dressing (vinaigrette) - Total weight: 725 grams
Step by step recipe
Stage 1 - ⌛ 3 min.
Stage 2 - ⌛ 1 min.
Stage 3 - ⌛ 7 min.
Stage 4 - ⌛ 3 min.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 80 RDI=7 % | 70 RDI=10 % | 1,070 RDI=50 % | 4,490 RDI: 50 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 10 RDI=2 % | 150 RDI=7 % | 620 RDI: 7 % |
| Per person | 6 RDI=3 % | 20 RDI=2 % | 20 RDI=3 % | 270 RDI=10 % | 1,120 RDI: 10 % |
- For 4 people : 1.25 €
- Per person : 0.35 €
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Tinned (canned) chickpeas
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Radishes
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Spring onion (scallion)
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French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Nanou's red cabbage salad, Warm Leek and Potato Salad, Mixed salad stack, Warm cauliflower salad with two cheeses, Crunchy radish and carrot salad, ... See them all 71
Fish in a sesame crust
Fish portions cooked in 2 stages: first in the pan, then in the oven, covered with a sesame paste which turns crisp when baked.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)