Gesundheit

Oriental chickpea salad

Orientalischer Kichererbsensalat klimafreundlich
This is lunch from day two of the Good Food Collective 's "Three Days of Climate-Friendly Cooking" challenge. You can expect a delicious and healthy chickpea salad with oriental flavors and regionally available flavors. Estella Schweizer , an expert in climate-friendly cooking, created this recipe. The salad is perfect if you want to prepare food, as it gains flavor primarily through long soaking time. This way you can eat in a climate-friendly way and still get your protein needs! :)

Ingredients

For 4 people

  • 500 g cooked chickpeas
  • 200 g small tomatoes
  • 2 yellow peppers
  • ½ cucumber
  • 100 g cashews
  • 100 g dates (alternatively raisins)
  • 1 bunch of parsley

For the sauce

  • 100 ml olive oil
  • 100 ml white balsamic vinegar
  • Juice of 1 lemon
  • 1 tsp salt
  • 1 teaspoon ground cumin
  • 1 tsp paprika powder, sweet
  • 1 tsp turmeric powder
  • 1 tsp mild curry powder
  • 2–3 tablespoons apple or pear syrup

preparation

Drain the chickpeas.

Wash the vegetables. Halve or quarter the tomatoes, remove the seeds from the peppers and dice finely. Cut the cucumber into fine cubes. Roast the cashews in a pan without fat until golden brown. Cut the dates lengthways into strips.

Wash the parsley, shake it dry, pick off the leaves and chop finely. Mix olive oil, balsamic vinegar, lemon juice, salt, spices and molasses to make a creamy salad dressing. This works best in a large, empty jam jar - put the lid on and shake well.

Mix the chickpeas with all the other ingredients except the cashews and let the salad sit for at least 4 hours.

Before serving, fold in the cashews and season the salad with a little salt or lemon juice if necessary.

Tastes particularly good when left to marinate. Ideal as a lunch to go.

Enjoy your meal! :)

Carrybottles_Team_Sophia

Photo:Michael Groll (“Do something! Spontaneously Vegan” cookbook, greenpeacemagazine)

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