Fruity – fresh chickpea salad

Ingredients for 4 servings:

• 100 g chickpeas, dried
• n. B. water
• 1 mango(s)
• 1 avocado(s)
• 1 bell pepper(s)
• 200 g tomato(s) (cocktail tomatoes)
• ½ cucumber(s)
• 1 small head of iceberg lettuce
• 1 lemon(s)
• 1 tbsp oil, neutral
• Lemongrass, dried
• Ginger
• Cinnamon
• possibly salt and pepper
• possibly chili powder
• possibly curry powder
• possibly feta cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

with mango, avocado and lots of vitamins

Soak the chickpeas in water overnight, then cook for one hour – do not add any salt to the cooking water! Drain, rinse with cold water, and let cool. Meanwhile, peel the mango and dice the flesh. Peel the avocado, quarter it, and cut into strips. Deseed and dice the bell pepper. Peel the cucumber, if desired, and slice it first, then halve or quarter it again. Tear the lettuce leaves into small pieces and toss with the vegetables, chickpeas, cherry tomatoes (halve or quarter them as desired), and the diced mango. For the dressing, squeeze the lemon and mix the juice with the oil. Add the spices – you can use lemongrass, ginger, and cinnamon liberally. Pour over the salad and mix everything well. Adjust seasoning, if desired, with salt and pepper – if you like, you can also add chili or curry to give the salad a bit of a kick. It’s best to let the salad sit for a while before serving and then season to taste. This amount makes enough for four good plates of salad. If you like, crumble some goat or feta cheese on top for a complete, light meal.