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🥗 Colorful Chickpea and Bean Salad with Warm Dressing

285 kcal · 30 min · 4 servings

Ingredients

• 300 g fresh peeled broad beans
• 400 g chickpeas (can)
• 0.5 onion
• 1 garlic clove
• 3 tbsp olive oil
• 450 g pizza tomatoes (can)
• salt
• pepper (from the mill)
• fresh cilantro (amount to taste)

Instructions

1. 1. Fill a pot with water and bring it to a boil.
2. 2. Add the beans to the boiling water and blanch them for 3 minutes (cook briefly).
3. 3. Drain the beans and immediately rinse them under cold water to stop the cooking process.
4. 4. Squeeze the beans out of their pods and set the shelled beans aside.
5. 5. Rinse the chickpeas briefly under running water.
6. 6. Let the chickpeas drain well.
7. 7. Dice the onion and garlic into very small cubes.
8. 8. Heat the olive oil in a pan.
9. 9. Fry the onions and garlic in the oil until they are lightly browned.
10. 10. Pour the tomatoes over the onion mixture in the pan.
11. 11. Season the mixture generously with salt and pepper to your taste.
12. 12. Mix the drained chickpeas and beans with the warm tomato dressing.
13. 13. Pick the fresh coriander leaves off the stems.
14. 14. Reserve a small portion of the coriander leaves for decoration.
15. 15. Stir the remaining coriander into the salad.
16. 16. Let the salad marinate briefly so the flavors meld well.
17. 17. Garnish the finished salad with the reserved coriander leaves.

Nutrition per serving

• kcal: 285
• Protein: 14 g · Fett/Fat: 11 g · Carbs: 32 g