Exotic chickpea salad

Ingredients for 4 servings:

• 250 g chickpeas, dry
• 1 liter vegetable broth
• 3 bell pepper(s), red
• 2 apples
• 2 stalk(s) leeks
• 100 ml broth
• 3 tbsp oil (hazelnut oil)
• 2 tsp honey
• 1 tsp mustard
• 3 tbsp lemon juice
• Salt
• 1 pinch of coriander
• 1 garlic clove(s)
• ½ bunch parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Soak the chickpeas in water overnight. Drain and simmer in the vegetable broth over medium heat for about 60 minutes, then drain. Dice the bell peppers and apples and slice the leek into rings. Combine the broth, oil, honey, mustard, lemon juice, salt, and coriander. Finely chop the garlic clove and parsley and add to the dressing. Mix the drained chickpeas with the bell peppers, apples, and sliced ​​leek, and toss in the dressing. Let the salad stand for about 1 hour and serve on plates.