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🍽️ Fruity and Fresh Chickpea Salad

204 kcal · 30 min · 4 servings

Ingredients

• 250 g chickpeas
• 1 red bell pepper
• 2 spring onions
• 1 orange
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 1 tbsp parsley (cut into fine strips)

Instructions

1. 1. Rinse the chickpeas in a sieve under running water.
2. 2. Place the rinsed chickpeas in a bowl and cover them with plenty of water.
3. 3. Let the chickpeas soak in the water overnight.
4. 4. Drain the soaking water.
5. 5. Place the chickpeas in a pot and cover them with 1.5 liters of fresh water.
6. 6. Bring the water to a boil.
7. 7. Reduce the heat and let the chickpeas simmer covered for about one and a half hours.
8. 8. Drain the cooked chickpeas.
9. 9. Let the chickpeas drain well.
10. 10. Wash the bell peppers thoroughly.
11. 11. Remove the stem and halve the bell peppers.
12. 12. Remove the seeds and all white inner membranes.
13. 13. Cut the pepper flesh into small cubes.
14. 14. Wash the spring onions.
15. 15. Remove the root ends.
16. 16. Slice the spring onions diagonally into thin rings.
17. 17. Peel the orange completely using a sharp knife.
18. 18. Remove the white bitter pith as well.
19. 19. Cut out the fillets from the orange along the membranes.
20. 20. Catch the released orange juice in a bowl.
21. 21. Squeeze the remaining orange pieces by hand.
22. 22. Whisk together vinegar, lemon juice, the collected orange juice, oil, salt, and pepper in a small bowl.
23. 23. Place the drained chickpeas, the pepper cubes, the orange fillets, and the spring onion rings in a large bowl.
24. 24. Pour the dressing mixture over the ingredients.
25. 25. Gently fold everything together so that everything is well coated.
26. 26. Let the salad marinate for a short while.
27. 27. Then serve the salad.

Nutrition per serving

• kcal: 204
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 18 g