Delight your palate with the spelt, chickpeas, and borlotti beans salad: fresh and genuine ingredients for a healthy and tasty dish. Discover more!
Cook the spelt in salted boiling water following the instructions on the package, drain it and let it cool.
Wash and cut the tomatoes into halves and quarters.
In a bowl, combine the washed and dried arugula, tomatoes, peeled and thinly sliced red onion, boiled and drained chickpeas and beans.
Add the spelt, season with a tablespoon of extra virgin olive oil, oregano, salt and mix gently. Place it in the fridge before serving.
Italia, Calabria
| Energy (kcal) | 128.75 |
| Carbohydrates (g) | 18.39 |
| of which Sugars (g) | 3.16 |
| Fat (g) | 3.2 |
| of which Saturates (g) | 0.45 |
| Protein (g) | 5.53 |
| Fiber (g) | 4.37 |
