← All recipes

🍽️ Fresh Chickpea and Pepper Salad

285 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 500 g chickpeas (can)
• 2 spring onions
• 1 garlic clove
• 2 cm fresh ginger
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 pinch sugar
• salt
• pepper (from the mill)
• 2 tbsp coarsely chopped coriander leaves

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half.
3. 3. Remove the seeds and the white pith.
4. 4. Cut the pepper flesh into bite-sized pieces.
5. 5. Drain the chickpeas in a sieve with cold water.
6. 6. Let the chickpeas drain well.
7. 7. Wash the spring onions.
8. 8. Remove the dry ends of the spring onions.
9. 9. Finely chop the spring onions.
10. 10. Peel the garlic clove.
11. 11. Peel the piece of ginger.
12. 12. Finely chop the garlic.
13. 13. Finely chop the ginger.
14. 14. Place the spring onions, garlic, and ginger in a bowl.
15. 15. Pour in the balsamic vinegar.
16. 16. Add the oil.
17. 17. Add the sugar.
18. 18. Season with salt.
19. 19. Season with pepper.
20. 20. Stir the ingredients for the dressing well.
21. 21. Taste the dressing.
22. 22. Add the pepper pieces to the dressing.
23. 23. Add the chickpeas to the dressing.
24. 24. Mix everything well.
25. 25. Divide the salad onto small plates.
26. 26. Sprinkle fresh coriander over the salad.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 285
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 29 g