Refined chickpea salad
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 300 g | chickpeas (cooked, drained) |
| 60 g | feta |
| 10 g | ginger |
| 3 cloves | garlic |
| 3 | tomatoes (dried, in oil) |
| 10 g | parsley |
| ½ | red onion |
| 20 g | pine nuts (toasted) |
| ½ | lemon (juice) |
| 3 tbsp | olive oil |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- salad servers (optional)
- garlic press
- citrus juicer (optional)
- fine grater
- large bowl
- small saucepan
- cooking spoon
- cutting board
- knife
Enjoy with
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.
Nutrition per serving
Cal
547
547
Protein
20g
20g
Fat
33g
33g
Carb
41g
41g
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Step 1/4
- 10 g ginger
- 3 cloves garlic
- 3 dried tomatoes
- 10 g parsley
- ½ onion
- garlic press
- fine grater
- cutting board
- knife
Finely grate ginger. Peel and crush garlic. Slice dried tomatoes, parsley, and onion into fine strips.
Step 2/4
- 300 g chickpeas
- large bowl
- small saucepan
- cooking spoon
Heat chickpeas in a small saucepan. Add ginger and garlic and toss together. Remove from heat and set aside to cool.
Step 3/4
- 60 g feta
- 20 g pine nuts
- ½ lemon
- 3 tbsp olive oil
- citrus juicer
Crumble feta with fingers and add to the chickpeas along with dried tomatoes, parsley, onion, pine nuts, lemon juice, and olive oil.
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in Berlin