Spelt and chickpea salad

Ingredients for 2 servings:

• 200 g spelt
• 200 g chickpeas, from the can
• 400 ml water
• 1 onion(s)
• 1 carrot(s)
• 1 bell pepper(s)
• 1 spring onion(s)
• 1 bunch of parsley
• 2 tomatoes
• ½ cucumber(s)
• 4 radishes
• Vegetable broth, granulated
• curry powder
• Paprika powder
• chili flakes
• salt and pepper
• ½ lemon(s), juice
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegan

Place the spelt, water, and chickpeas in the rice cooker (alternatively, this can also be done in a regular saucepan). Add the granulated vegetable stock, salt, pepper, paprika, curry powder, and chili flakes. Turn on the rice cooker and cook until the water is absorbed. In the meantime, wash and chop or dice the vegetables. Once the spelt and chickpeas have cooled slightly, add the vegetables. Mix the lemon juice and oil, pour over the salad, and season with salt and pepper if desired. Store the finished salad in the refrigerator until ready to serve. The salad will still be edible the next day and will also be well marinated.