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🍽️ Warming Chickpea Salad

295 kcal · 30 min · 4 servings

Ingredients

• 500 g chickpeas (dried or already cooked from the can if you want it to be quick)
• 3 tomatoes
• 200 g young leaf spinach
• 1 large onion
• 1 garlic clove (finely chopped)
• olive oil
• 4 tbsp raisins
• salt
• pepper (from the mill)
• fresh lemon juice
• cayenne pepper

Instructions

1. 1. Place the dried chickpeas in a bowl and cover them with cold water. Let them soak overnight.
2. 2. Drain the soaking water and rinse the chickpeas.
3. 3. Put the chickpeas in a pot and cover them with plenty of fresh salted water.
4. 4. Cook the chickpeas over low heat with the lid on for about two to three hours until they are tender.
5. 5. Drain the cooked chickpeas in a colander and let them drain well.
6. 6. Wash the spinach thoroughly and spin it dry.
7. 7. Cut the dry spinach into thin strips.
8. 8. Wash the tomatoes and halve them.
9. 9. Remove the core from the tomatoes.
10. 10. Dice the tomato flesh into small cubes.
11. 11. Pour hot water over the raisins.
12. 12. Let the raisins soak in the water for a few minutes.
13. 13. Peel the onion.
14. 14. Dice the onion into small cubes.
15. 15. Heat four tablespoons of oil in a frying pan.
16. 16. Add the diced onion to the hot pan.
17. 17. Sauté the onion until it is translucent and soft.
18. 18. Add the garlic to the onions.
19. 19. Add the drained chickpeas to the pan.
20. 20. Sauté the mixture, stirring constantly, over medium heat for two to three minutes.
21. 21. Season the chickpeas with salt and pepper.
22. 22. Add cayenne pepper to taste.
23. 23. Let the seasoned chickpea mixture cool down briefly.
24. 24. Add the cut spinach to the chickpea mixture.
25. 25. Add the diced tomatoes.
26. 26. Add the drained raisins.
27. 27. Mix all ingredients well together.
28. 28. Season the salad with salt and pepper to taste.
29. 29. Add lemon juice and mix it in.
30. 30. Serve the salad lukewarm.

Nutrition per serving

• kcal: 295
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 35 g