Endive garbanzo bean salad with oil-free chimichurri sauce
This endive garbanzo bean salad with oil-free chimichurri sauce with parsley can make a light appetizer as is, or a main dish with a base of rice noodles.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
For just a light salad:
Rinse and cut the endives.
Open a can of garbanzo beans, strain them, then in a salad bowl combine them with endives, chimichurri sauce and extra parsley on top.
Enjoy as is, as a a light salad.
For a main dish, combine with rice noodles:
Bring water to boil then cook the rice noodles per pack's instructions (generally 5-10 minutes)
Strain the noodles, add chimichurri, then the salad on top.
Calories: 580kcal | Carbohydrates: 116g | Protein: 17g | Fat: 4g | Sodium: 188mg | Potassium: 666mg | Fiber: 15g | Sugar: 7g | Vitamin A: 6.8% | Vitamin C: 10.9% | Calcium: 11.8% | Iron: 30.6%