Ingredients for 2 portions
230 g of pre-cooked chickpeas
20 g of olives
Green beans and tomatoes Q.B.
For the sauce:
Greek white yogurt 100 g
Basil 20 Large leaves
2 tablespoons of lemon juice
Salt, pepper, garlic Q.B.
Olive oil 2 tablespoons
Cook the rice and in the last cooking minutes add a teaspoon of turmeric.
Steam the green beans, drain the chickpeas and cut the tomatoes into slices.
Chop the basil leaves in a mixer and then add lemon, salt, pepper, garlic, oil and blend. Then add the Greek white yogurt and mix all the ingredients.
Compose the bowl and season with the sauce.
Dott.ssa Francesca Archero recipe, nutritionist biologist