- GREEN OMELETTE with CHICKPEAS and HARD-BOILED EGG

Ingredients for an individual salad:

• ½ can of Arcor chickpeas
• 1 hard-boiled egg
• 1 plum tomato
• 1 half red pepper
• 1 dish of green leaves (lettuce, spinach, arugula)
• A pinch of fresh parsley

Dressings to taste

Preparation:

Drain the chickpeas, add the chopped hard-boiled egg, tomato and pepper cut into small cubes. Place everything on top of different green leaves covering the plate. Finally, add the chopped parsley, the dressings to season and mix.

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- CHICKPEA AND CHICKEN SALAD

Ingredients for an individual salad:

• ½ can of Arcor chickpeas
• ½ boiled or grilled chicken breast.
• ½ cup red or yellow peppers (to taste)
• ½ cup red onion
• 5 cherry tomatoes
• 1 grated carrot
• 5 pitted olives
• Season with: oil / vinegar / lemon.
• Salt and pepper

Preparation:

Drain the chickpeas, place them in a bowl, add the breast, the peppers, the onion, all cut into strips. Add grated carrots, tomatoes, pitted olives, salt and pepper, season and mix.

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- SMALL TUNA PACKAGES

Ingredients (4 Units):

• 4 empanada dough discs
• 1 can of La Campagnola tuna in water
• 1 onion, thinly chopped
• 2 tablespoons of cream cheese
• 1 coarsely chopped hard-boiled egg

Preparation: Mix the tuna, white cheese, egg and onion, spread on each dough disc, roll, and wrap the dough edges in small packages. Bake in the oven until golden brown.

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- BROCCOLI AND CORN MINI QUICHE WITH WHOLE-WHEAT CRUST

Ingredients (2 Units):

• 2 whole-grain puff pastry for empanadas
• 1 cup of steamed broccoli
• 1 can of ARCOR corn.
• 1 egg
• 1 cup of 50 cc of milk
• 1 teaspoon of baking powder
• Salt and pepper to taste.

Preparation:

Lightly beat the eggs with the baking powder and the milk, add the broccoli and the corn and season with salt and pepper. Place the dough in individual molds, fold dough edges over and spread the filling inside, then bake in the oven until golden brown.

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- SPINACH AND TUNA EMPANADAS

Ingredients (3 Units):

• 3 empanada dough discs.
• ½ cup of cooked and drained spinach.
• 1 small onion, chopped.
• 1 can of tuna in oil
• 3 small pieces of creamy cheese, one for each.
• Salt and pepper.

Preparation:

Fry the onion, when transparent add the spinach and tuna. Mix and spread on dough discs, add a piece of creamy cheese, seal dough edges, and bake until golden brown.

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- GARDEN SALAD WITH CHICKEN or TUNA

Ingredients for an individual salad:

• ½ can of Arcor garden salad with corn
• ½ boiled or grilled chicken breast, cut into small cubes.

or

• ½ can of La Campagnola tuna in water
• 1 hard-boiled egg
• 1 small plum tomato, cut into small cubes.
• Salt and pepper to taste.
• Season with: oil / vinegar / lemon.

Preparation:

Drain the garden salad, place in a bowl, add the chicken breast or tuna, the hard-boiled egg, the chopped tomato, salt and pepper and mix.