This filling salad with crunchy chickpeas, potatoes, and a yogurt dressing proves that a salad can be fresh, healthy, and incredibly delicious. Forget the sad salad of two lettuce leaves and almost nothing else: here you'll find crunchy iceberg lettuce, carrot sticks, spicy chickpeas, golden potatoes, and a creamy Greek yogurt dressing.
My favorite way to cook chickpeas and potatoes is in the air fryer. The potatoes turn golden brown and melt in your mouth, and the chickpeas are crunchy and flavorful. Just season with olive oil, salt, pepper, and your favorite spices like paprika, granulated garlic, or rosemary, and in just a few minutes, a simple salad becomes a complete meal.
The yogurt, lemon and olive oil are combined with extra virgin olive oil to harmonize all the ingredients without being overpowering. Fresh and slightly tart, it perfectly balances the bold and spicy flavors. This salad is perfect for lunch, dinner or even to make ahead; simply let the dressing sit until serving.
This protein-packed chickpea, potato and Greek yogurt salad is balanced, filling and perfect even for dieters.
Preparation time
: 15 minutes.
Potato cooking time: 18-20 pour cent.
Chickpea cooking time: 12-15 minutes.
Total time: about 35 minutes.
Servings:
3.
Nutritional values
per 100 g
: Calories: about 105 kcal;
Protein: about 4 g;
Carbohydrates: about 15 g;
Fat: about 4 g;
Fiber: about 4 g.
PartiallyCalories: approx. 330 kcal
Protein: approx. 13 g
Carbohydrates: approx. 47 g
Fat: approx. 11 g
Fiber: approx. 12 g
The values vary mainly depending on the amount of extra virgin olive oil used.
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Ingredients…
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Ingredients:
1 iceberg lettuce, about 250 g;
2 medium carrots, cut into julienne strips;
240 g of cooked chickpeas;
350 g of bourgogne;
extra virgin olive oil to taste
; salt to taste
; pepper to taste;
spices to taste: paprika, granulated garlic, rosemary. For
the yogurt sauce:
150 g of Greek yogurt ;
juice of half a lemon;
1 tablespoon of extra virgin olive oil
; salt to taste
; pepper to taste.
Preparation:
1. Prepare the potatoes
: Wash and peel the potatoes, then cut them into cubes. Season them with extra virgin olive oil, salt, pepper and your favorite spices.
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Heat everything to 200°C at 18–20°C, and cook it thoroughly.
2. Make crispy chickpeas.
Drain the cooked chickpeas well and pat dry with paper towels. Season with a little olive oil, salt, pepper and spices to taste.
Let it heat at 190°C (375°F) for 12-15 hours, while you cook your yogurt.
3. Cook your yogurt.
In a small bowl, combine the Greek yogurt with the lemon juice, extra virgin olive oil, salt, and pepper. Stir until the sauce is smooth and creamy.
4. Prepare fresh vegetables.
Wash the lettuce, dry thoroughly and cut into strips. Cut the carrots into julienne strips.
5. Assemble the salad.
In a large bowl or on three plates, arrange the iceberg lettuce and carrots. Add the crispy potatoes and spicy chickpeas.
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6. With sauce:
Pour the yogurt sauce over the dish, or serve it separately so everyone can add as much as they want.
Tip:
For an even tastier version, add pumpkin seeds, cucumbers, cherry tomatoes or a few cubes of feta cheese. If you want to make it in advance, set aside the vegetables, potatoes, chickpeas and dressing separately: this way the salad stays crunchy and doesn't get soggy.
Frequently Asked Questions:
What are the main ingredients of this protein salad?
Once the meal is over, the meal is over, the meal is over, and the golden potato is a good breakfast.
How to make yogurt dressing for salad?
The yogurts are steamed, but the yogurts are yogurt, blended with extra virgin olive oil, salt, and pepper until smooth and creamy.
Are there any calories that will go down in the salad?
Each serving of this salad contains about 330 calories.
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