Chickpea salad with broccoli and carrots

Ingredients for 4 servings:

• 300 ml vegetable stock
• 1 can chickpeas, 480 g drained weight
• 500 g broccoli
• 2 carrots
• 1 bell pepper(s)
• 1 large onion(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 1 ½ tsp balsamic vinegar
• salt and pepper
• Chives, cut into rolls

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

lukewarm, vegetarian, light, grilled side dish

Wash, trim, and finely chop the carrots, broccoli, and bell pepper. Add the carrots and broccoli to the boiling vegetable broth and cook for about 5 minutes until al dente. Then drain in a sieve. Peel the onions and garlic and dice them. Drain the chickpeas well in a sieve. Sauté the onions, garlic, and bell pepper in olive oil in a saucepan until translucent. Add the chickpeas and cook for about 1 minute, stirring. Add the remaining vegetables, season with balsamic vinegar, salt, and pepper, and sprinkle with chives. Serve the salad lukewarm.