Colorful chickpea salad

For 8 people
  • 2 Can (s) (425 ml) chickpeas (alternatively 250 g dried chickpeas)
  • 2 yellow peppers
  • 1 green pepper
  • 5 Tomatoes
  • 450 g celery
  • 4 Garlic cloves
  • 2 Limes
  • Salt
  • Cayenne pepper
  • 6 EL Olive oil
25 minutes
Drain the chickpeas on a sieve. Clean and wash the peppers, tomatoes and celery, put the celery greens aside. Cut tomatoes into wedges, celery into slices, pepper into pieces. Roughly chop the celery greens. Mix the vegetables, chickpeas and celery greens. For the vinaigrette, peel the garlic and cut half into thin slices. Press the remaining cloves through a garlic press. Squeeze the limes. Mix together lime juice, garlic, salt and cayenne pepper. Finally, withhold olive oil. Mix the vinaigrette into the salad and let it steep for about 30 minutes
Tip for using dried chickpeas: Soak 250 g chickpeas in 3/4 liter of cold water overnight. The next day, cook in the soaking water with 1 teaspoon of salt, covered, for about 45 minutes. Drain and use as in the recipe
1 person approx.:
  • 160 kcal
  • 670 kJ
  • 4 g protein
  • 9 g fat
  • 12 g carbohydrates


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