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🥗 Creamy Chickpeas with Crisp Vegetable Salad

424 kcal · 30 min · 4 servings

Ingredients

• 250 g chickpeas
• lemons
• 0.5 tsp paprika powder
• 2 garlic cloves
• 1 bunch parsley (leaves)
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 100 g sesame seeds
• olive oil (cold-pressed)
• 2 red onions
• 0.5 cucumber
• 4 tomatoes
• 2 tbsp chopped parsley
• juice of one lemon
• lemon wedges

Instructions

1. 1. Place the chickpeas in a large bowl.
2. 2. Cover them with plenty of water.
3. 3. Let the beans soak overnight.
4. 4. Drain the soaking water the next day.
5. 5. Fill the bowl with fresh water.
6. 6. Simmer the chickpeas for about 60 minutes over low heat.
7. 7. Remove the pot from the heat.
8. 8. Let the chickpeas cool down completely.
9. 9. Drain the cooled chickpeas.
10. 10. Peel the garlic.
11. 11. Chop the garlic roughly.
12. 12. Put the chickpeas into a blender.
13. 13. Add the chopped garlic.
14. 14. Add the lemon juice.
15. 15. Add the paprika powder.
16. 16. Add the sesame seeds.
17. 17. Add salt.
18. 18. Add pepper.
19. 19. Add 4 tablespoons of olive oil.
20. 20. Add the parsley leaves.
21. 21. Puree the mixture until a thick paste forms.
22. 22. Make sure the paste retains some texture.
23. 23. Peel the onions.
24. 24. Chop the onions very finely.
25. 25. Wash the cucumber.
26. 26. Cut the cucumber in half lengthwise.
27. 27. Take a teaspoon.
28. 28. Scoop out the inner core of the cucumber.
29. 29. Dice the cucumber flesh into very small pieces.
30. 30. Wash the tomatoes.
31. 31. Cut the tomatoes in half.
32. 32. Remove the seeds of the tomatoes.
33. 33. Dice the tomato flesh into very small pieces.
34. 34. Add the finely chopped onions to a bowl.
35. 35. Add the diced tomatoes.
36. 36. Add the diced cucumber.
37. 37. Add the parsley.
38. 38. Season with salt.
39. 39. Season with plenty of pepper.
40. 40. Add 4 tablespoons of olive oil.
41. 41. Add lemon juice.
42. 42. Mix everything well.
43. 43. Let the salad rest for about 20 minutes.
44. 44. Spoon the chickpea cream onto the plates.
45. 45. Press a small indentation into the center of each portion.
46. 46. Fill the indentation with some olive oil.
47. 47. Fill the indentation with 2 to 3 tablespoons of the prepared salad.
48. 48. Decorate the plates with lemon wedges.
49. 49. Serve the dish immediately.

Nutrition per serving

• kcal: 424
• Protein: 12 g · Fett/Fat: 32 g · Carbs: 20 g