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Endive garbanzo bean salad with chimichurri sauce without oil or salt
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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.
Course Salad
Cuisine French, Low fat, Vegan
Keyword endive garbanzo bean salad, oil-free chimichurri
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 580kcal
Author Nicolas Pujol

Ingredients

US Customary - Metric

Instructions

For just a light salad:

  • Make the oil-free chimichurri.
    Chimichurri sauce without oil or salt
  • Rinse and cut the endives.
    Fresh endives for salad
  • Open a can of garbanzo beans, strain them, then in a salad bowl combine them with endives, chimichurri sauce and extra parsley on top. 
    garbanzo beans with fresh endives for salad
  • Enjoy as is, as a a light salad.
    Endive garbanzo bean salad with chimichurri sauce without oil or salt

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.
    rice noodles with oil-free chimichurri sauce
  • Serve immediately.
    Endive garbanzo bean and rice noodle salad in oil-free chimichurri

Nutrition

Sodium: 188mg | Calcium: 118mg | Vitamin C: 9mg | Vitamin A: 340IU | Sugar: 7g | Fiber: 15g | Potassium: 666mg | Calories: 580kcal | Fat: 4g | Protein: 17g | Carbohydrates: 116g | Iron: 5.5mg