Refined chickpea salad
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 547 / Protein 20g / Carbohydr. 41g / Fat 33g
Ingredients (2 servings)
| 300 g | chickpeas (cooked, drained) |
| 60 g | feta |
| 10 g | ginger |
| 3 cloves | garlic |
| 3 | tomatoes (dried, in oil) |
| 0.25 bunch | parsley |
| 0.5 | red onion |
| 20 g | pine nuts (toasted) |
| 0.5 | lemon (juice) |
| 3 tbsp | olive oil |
| salt | |
| pepper |
Utensils
salad servers (optional), garlic press, citrus juicer (optional), fine grater, large bowl, small saucepan, cooking spoon, cutting board, knife
Wine Tip
Trebbiano d’Abruzzo
This Italian classic is characterized by a slightly exotic fragrance of fresh white flowers. Its mild acidity and low alcohol content make it the perfect companion to this chickpea salad.
Step 1
Finely grate ginger. Peel and crush garlic. Slice dried tomatoes, parsley, and onion into fine strips.
garlic press, fine grater, cutting board, knife
10 g ginger / 3 cloves garlic / 3 dried tomatoes / 0.25 bunch parsley / 0.5 onion
Step 2
Heat chickpeas in a small saucepan. Add ginger and garlic and toss together. Remove from heat and set aside to cool.
large bowl, small saucepan, cooking spoon
300 g chickpeas
Step 3
Crumble feta with fingers and add to the chickpeas, dried tomatoes, parsley, pine nuts, lemon juice, and olive oil.
citrus juicer
60 g feta / 20 g pine nuts / 0.5 lemon / 3 tbsp olive oil
Step 4
Finally, mix everything together well and season with salt and pepper. Serve warm.
salad servers
salt / pepper
