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🍽️ Spicy Chickpea Salad

376 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 800 g chickpeas (can; drained weight)
• 100 g dried tomatoes
• 1 onion
• 1 clove of garlic
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 0.5 tsp sambal oelek
• ground cumin
• salt
• pepper
• 10 g parsley (0.5 bunch)
• 200 g baby spinach

Instructions

1. 1. Cut the bell peppers in half.
2. 2. Remove the seeds and wash the peppers.
3. 3. Cut the pepper flesh into small cubes.
4. 4. Rinse the chickpeas in a sieve under running water.
5. 5. Let the chickpeas drain well.
6. 6. Finely chop the tomatoes.
7. 7. Peel the onion.
8. 8. Halve the onion.
9. 9. Cut the onion halves into thin strips.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Heat 1 teaspoon of oil in a pan.
13. 13. Add the onions and garlic to the hot pan.
14. 14. Sauté the vegetables over low heat for 3 minutes.
15. 15. Remove the onions and garlic from the pan.
16. 16. Let the sautéed vegetables cool down for 4 minutes.
17. 17. Mix the tomatoes, pepper cubes, cooled onions, and garlic with the chickpeas.
18. 18. Whisk the remaining oil with lemon juice, honey, and sambal oelek.
19. 19. Pour the dressing mixture over the chickpea salad.
20. 20. Season the salad with cumin, salt, and pepper.
21. 21. Fill the chickpea salad into jars.
22. 22. Wash the parsley and spinach.
23. 23. Shake the vegetables dry.
24. 24. Pluck the parsley leaves from the stems.
25. 25. Layer the parsley and spinach into the jars.

Nutrition per serving

• kcal: 376
• Protein: 18 g · Fett/Fat: 13 g · Carbs: 43 g