Baked Courgette and Chickpeas Salad

Baked Courgette and Chickpeas Salad

with Pear Slices

Time

25 minutes

Serving

2 person

Level

easy

Calories

250-350 kcal/serving
Ingredients We Send

150 gram

Salad Mix

1 unit

Pear

7 unit

Cherry Tomato

2 dessert spoon

Toz Biber

1 unit

Cucumber

1 unit

Zucchini

1 unit

Lemon

2 dessert spoon

Garlic Powder

150 gram

Boiled Chickpeas


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Cutting Board
  • Oven
  • Ovenware
  • Knife
  • Mixing Bowl
  • Lemon Squeezer
Nutrition Values / per serving
Tarif
1

Set the oven to 180 degrees and run it.

 

Chop the zucchini into medium sized cubes. Sprinkle a pinch of salt-pepper, half of the powdered pepper and half of the garlic powder. Bake in warm oven for 7-8 minutes


2

Apply the same spice process to the chickpeas and bake them for 5-6 minutes. (After you spice the chickpeas in the mixing bowl, you can cook them in the same ovenware with the zucchinis that are already in the oven.)


3

Peel the cucumbers, chop them into small cubes. 

 

Divide the cherry tomatoes into slice-shaped, 4 pieces.

 

Wash and rinse the greens in cold water.

 

Slice the pear the way you want. (You can cut into small cubes to blend into the salad, while in thin slices to decorate.)


4

Squeeze the lemon juice into a mixing bowl and add 2 tablespoons of olive oil and a pinch of salt-pepper. Stir firmly. 

 

Put all salad ingredients in the mixing bowl and blend. 

 

You can serve your salad by adding pear slices on it. 

 

Enjoy!