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Chickpea salad

updated

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Ingredients for 3 servings:

  • 1 gr. can/n chickpeas
  • 500 g celery
  • 300 g cherry tomatoes
  • 100 g arugula
  • 2 bell peppers, red and yellow
  • 180 g feta cheese
  • 50 ml pumpkin seed oil
  • 50 ml balsamic vinegar
  • 1 tsp cumin
  • 1 tsp mustard
  • 1 tsp ketchup
  • Salt
  • 1 tsp honey
  • Chili powder, only for those who like it hot

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Great barbecue souvenir

Drain and rinse the chickpeas. Trim and wash the vegetables. Chop the celery, cherry tomatoes, arugula, and bell peppers and mix with the chickpeas. Crumble the feta cheese over the top. For the dressing, combine the remaining ingredients and toss with the salad. It tastes best when the salad is refrigerated for about an hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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