Chickpea salad with fennel and orange

Ingredients for 2 servings:

• 225 g chickpeas
• n. B. water
• 1 orange(s), organic
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 m.-large fennel bulb(s) with green
• 2 m.-large tomato(s)
• 1 tbsp curly parsley, chopped
• 1 tbsp mint, chopped
• 1 tbsp black olives, fruity, pitted
• 1 tsp agave syrup
• 1 tbsp, leveled salt
• n. B. Pepper, black from the mill
• n. B. Balsamic vinegar bianco
• e.g. olive oil

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 45 minutes

delicious and nutritious

It’s best to soak the chickpeas for 12 hours the day before, cook them for 1.5 hours, and let them cool. Grate the zest of the orange, ideally into a suitable bowl straight away. Then peel the orange, finely chop the flesh, and add it to the bowl with the zest. Finely chop the onion and garlic and add it to the orange. Wash and chop the herbs and add them to the bowl. Wash and trim the fennel, and finely chop the greens. Cut the bulb in half and remove the stalk. Cut the bulb into thin strips and add it to the bowl with the chopped greens. Halve the tomatoes and remove the stalks. Then cut them into thin slices. Add the remaining ingredients to the bowl. Sprinkle the chickpeas, olives, agave syrup, salt, and pepper on top. Drizzle a thin stream of olive oil and balsamic vinegar over everything. Mix everything well with a spoon, season to taste, and enjoy. We ate it for dinner and it was filling.