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🍽️ Crispy Chickpea Frittata with Fresh Cheese Salad

604 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 clove of garlic
• 3 sprigs parsley
• 3 sprigs dill
• 250 g chickpeas (can; drained weight)
• 8 eggs
• 100 g whipping cream
• salt
• pepper
• 4 tbsp olive oil
• 200 g feta (45 % fat in dry matter)
• 2 handfuls baby spinach (20 g each)
• 8 radishes
• 0.5 cucumber
• 1 carrot
• 3 tbsp balsamic vinegar
• 1 tsp honey
• 2 tbsp pumpkin seeds (15 g each)

Instructions

1. 1. Peel the onion and the garlic clove. Dice both into small cubes.
2. 2. Wash the herbs under running water. Shake them dry.
3. 3. Pluck the leaves from the stems. Set aside a few nice leaves for decoration.
4. 4. Finely chop the remaining herb portion.
5. 5. Open the can of chickpeas. Drain the liquid.
6. 6. Let the chickpeas drain well in a sieve.
7. 7. Whisk the eggs in a bowl.
8. 8. Stir the chopped herbs into the eggs.
9. 9. Add the heavy cream.
10. 10. Season the egg mixture with salt and pepper.
11. 11. Heat one tablespoon of oil in an oven-safe pan.
12. 12. Add the onion cubes and garlic to the hot pan.
13. 13. Sauté the vegetables over medium heat.
14. 14. Let the vegetables become soft for about three minutes.
15. 15. Pour the egg mixture over the sautéed vegetables.
16. 16. Distribute the drained chickpeas evenly over the surface.
17. 17. Mix the ingredients in the pan briefly with a fork.
18. 18. Crumble 150 grams of feta cheese over the frittata.
19. 19. Preheat the oven to 180 degrees Celsius conventional heat.
20. 20. Place the pan in the preheated oven.
21. 21. Bake the frittata for about 20 minutes.
22. 22. The frittata is done when it is golden brown and set.
23. 23. Wash the spinach under running water.
24. 24. Shake the spinach dry.
25. 25. Peel the radishes and wash them.
26. 26. Wash the salad cucumber and the carrot.
27. 27. Grate the radishes finely.
28. 28. Slice the salad cucumber lengthwise into thin slices.
29. 29. Slice the carrot lengthwise into thin slices.
30. 30. Whisk the remaining oil with balsamic vinegar in a bowl.
31. 31. Add honey, salt, and pepper to the dressing mixture.
32. 32. Fold the spinach into the dressing.
33. 33. Fold the grated radishes into the dressing.
34. 34. Fold the cucumber slices into the dressing.
35. 35. Fold the carrot slices into the dressing.
36. 36. Remove the frittata from the oven.
37. 37. Cut the frittata into pieces.
38. 38. Arrange the frittata pieces on a plate.
39. 39. Place some salad on the frittata.
40. 40. Sprinkle the frittata with the remaining parsley.
41. 41. Sprinkle the frittata with some feta cheese.
42. 42. Sprinkle the frittata with pumpkin seeds.
43. 43. Serve the remaining salad on the side.

Nutrition per serving

• kcal: 604
• Protein: 29 g · Fett/Fat: 45 g · Carbs: 21 g