Chicory and chickpea salad

Ingredients for 2 servings:

• 1 can chickpeas, approx. 250 g drained
• 400 g chicory
• 1 orange(s), untreated
• ½ bunch basil, roughly chopped
• 3 tbsp olive oil
• 2 tbsp Balsamic vinegar – Bianco
• 2 tbsp yogurt
• 1 tsp curry powder
• Pepper, from the mill
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the chickpeas in a sieve, rinse with cold water, and let drain. Heat about 1 teaspoon of olive oil, add the chickpeas, add a little orange zest, and fry briefly with the curry powder. Season with salt and pepper, remove from the heat, and let cool. Peel, quarter, and slice the orange. Mix the oil, balsamic vinegar, and yogurt together, seasoning with salt and pepper. Cut the chicory into strips and add to the dressing along with the oranges, basil, and chickpeas. Mix everything well.