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