Of which 3.9 g sugars and 2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas) · Plant protein (chickpeas) · Lean protein (seafood)
Allergens mollusks
Octopus salad with chickpeas and bell pepper
A hearty salad that holds up well for three days of lunches.
Ingredients
- 100 g (3½ oz) cooked octopus, cut into pieces
- ½ cup cooked chickpeas (120 g / 4 oz)
- ¼ chopped red onion (30 g / 1 oz)
- 1 tbsp chopped cilantro (5 g)
- ¼ chopped bell pepper (30 g / 1 oz)
- 1 tbsp olive oil (10 g)
- 1 tsp vinegar (5 g)
- 1 clove garlic, minced (3 g)
Method
- Cut the cooked octopus into small pieces.
- In a bowl, combine the chickpeas, red onion, bell pepper and octopus.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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