Chickpea salad with turkey strips

Ingredients for 4 servings:

• 2 tbsp olive oil
• 150 g tomato paste
• 150 g ajvar
• 3 garlic cloves, squeezed
• 1 tsp paste (coriander paste)
• 1 tsp honey
• ½ lemon(s)
• 500 g chickpeas
• 1 bowl of tomatoes
• 1 bunch of spring onions
• 1 bunch of flat-leaf parsley
• 2 tbsp olive oil
• 1 tsp honey
• ½ lemon(s), juice
• 2 tsp soy sauce
• 1 pinch(s) of cayenne pepper
• 50 g sesame seeds, roasted
• 400 g turkey meat, cut into strips

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 15 minutes

Prepare the chickpeas according to the instructions. Soak the dried chickpeas for about 12 hours and then cook, so it’s best to start the day before. For the dressing, combine the oil with tomato paste, ajvar, garlic, coriander paste, honey, and lemon juice, and season to taste. Stir the finely chopped spring onions into the warm chickpeas and toss with the dressing. Once cooled, stir in the diced tomatoes and chopped parsley. Let stand for about 30 minutes. Toss the turkey strips with the oil, soy sauce, lime juice, honey, and a little cayenne pepper, and fry. After frying, roll in sesame seeds, briefly dipping them in the marinade again if necessary, and serve with the chickpeas.