Nanohana Salad with Bell Peppers and Chickpeas

Nanohana Salad with Bell Peppers and Chickpeas

Experience the deliciousness of chickpeas

Cooking time
10min
Calories
188kcal
Sodium
300mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 bunch

50 g (about 1-3/4 oz.)

20 g (3/4 oz.)

(A) Dressing

1/2 tsp

1 tsp

1 tsp

2 tsp

  • May substitute chickpeas with any kind of beans

Directions

  1. Parboil the nanohana in boiling water with a little salt (not included in ingredients), then drain in a colander and cut into 2 cm (3/4 in.) lengths.
  2. Cut the bell pepper into 1 cm (1/2 in.) squares and parboil in boiling water with a little salt (not included in ingredients).  Drain and set aside.
  3. Drain the chickpeas.
  4. Shave the Parmesan cheese with a peeler.
  5. Combine (A) in a bowl and use to dress (1)-(3).  Serve in bowls garnished with (4).

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

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