It’s hot in Shanghai…and you know what that means! No more cooking for a little while but only salads and ice cream….
So was today’s lunch…Chickpeas and Avocado Barley Salad!
This is what I call HEALTHY and TASTY!
A fresh meal packed with all the nutrition you need: carbs from the barley, proteins from the chickpeas, fats from the avocado and vitamins from the fresh lemon juice!
- 250 g Barley
- 1 avocado
- 2 tbsp extra virgin olive oil
- 1 lemon
- 1 tsp salt
- 1 small zucchini
- 1 can of chickpeas
- 1 tbsp paprika
Start by cooking the barley in salty water. Just boil it for about 20 min, then rinse it with cold water and set aside
Take about 3 tbsp of chickpeas, dress them with paprika and bake them at 200 C for about 10. Remove them from the oven and set aside
Chop the zucchini into very small pieces
cut the avocado into cubes
then put the avocado, zucchini and the remaining chickpeas together with the barley. Dress with olive oil, lemon juice and grated lemon zest
Serve the salad on a plate adding on top the baked chickpeas