Delight your palate with the spelt, chickpea and borlotti bean salad: fresh and wholesome ingredients for a healthy and tasty dish. Find out more!
Put the spelt to cook in salted boiling water following the instructions on the package, drain it and let it cool.
Wash and cut the tomatoes in half and into quarters.
In a bowl combine the washed and dried arugula, the tomatoes, the peeled and thinly sliced red onion, the chickpeas and the boiled and drained beans.
Add the spelt, season with a tablespoon of extra virgin olive oil, oregano, salt and mix gently. Keep it in the fridge before serving.
Italia, Calabria
| Energy (kcal) | 134.78 |
| Carbohydrates (g) | 23.71 |
| of which Sugars (g) | 3.23 |
| Fat (g) | 1.08 |
| of which Saturates (g) | 0.17 |
| Protein (g) | 7.54 |
| Fiber (g) | 5.15 |
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