Persian chickpea salad with parsley vinaigrette

Ingredients for 4 servings:

• 400 g chickpeas from the can, cooked (drained weight) – chickpea and bean mix also possible
• 40 g pistachios, salted and shelled
• 40 g walnut kernels
• 400 g carrot(s)
• 2 sprigs of mint
• 6 tbsp balsamic vinegar
• 4 tbsp olive oil
• 80 g onion(s), red
• 2 tsp allspice powder
• 2 tsp cumin powder
• ½ tsp chili flakes
• some salt and pepper
• 1 clove(s) garlic
• 1 bunch of parsley (or 20 g frozen)
• 70 ml walnut oil or grape seed oil
• 50 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

oriental, great for grilling, grill side dish

Drain the chickpeas, rinse in a sieve, and let drain. Roughly chop the pistachios and walnuts (4 seconds / speed 4), lightly toast in a dry pan without fat, and add to a salad bowl. Coarsely grate the carrots (5 seconds / speed 5) and add. Finely chop the mint leaves and add the vinegar. Heat the olive oil in a pan. Finely dice the onions (4 seconds / speed 5). Briefly roast the onions, allspice, cumin, and chili flakes, add the chickpeas, and fry for about 2 minutes over medium heat. Let cool and add to the carrots. Season with salt and pepper and let stand for 30 minutes. Crush the garlic (3 seconds / speed 8), chop the parsley, and finely purée everything with the walnut oil and lukewarm water (6 seconds / speed 8), season with salt and pepper. Serve the salad and drizzle with the vinaigrette. Goes great with: Grilled chicken breast. A delicious alternative to traditional grilled salads. Instructions in parentheses indicate Thermomix usage! 465 kcal per serving.