Spicy chickpea and Korean carrot salad turns out to be incredibly satisfying. One serving is enough to satisfy hunger for a long time. Take the dish with you to work, on the road or on a picnic. A healthy snack is suitable even for those who are on a diet or fasting.
Ingredients
- Chickpeas (boiled) – 200 g
- Bell pepper - 300 g
- Korean carrots - 200 g
- Onion - 1 piece
- Vegetable oil (odorless) – 3 art.l.
- Soy sauce - 2 tbsp.l.
- Wine vinegar - 1 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel and slice the bell peppers and onions.
Mix the onion with wine vinegar and leave to marinate for 7-10 minutes.
Mix boiled chickpeas, sweet peppers, Korean carrots and pickled onions.
Add salt, ground pepper, soy sauce and oil. Stir and put the salad in the refrigerator for 2 hours.
The finished salad can be decorated with sesame seeds, herbs or lemon slices.
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