John Myers
Contents
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Ingredients
for the chickpeas:
- 1 Can Chickpeas, 425 ml
- 1 tbsp Sunflower oil
- 1 tsp Ground cumin
- 0,5 tsp Chili powder
- 0,5 tsp Sweet paprika powder
- Salt
Vinaigrette:
- 1 Pc. Clove of garlic, finely chopped
- 3 Pc. Limes, the juice of them
- 1,5 tbsp Honey
- 1 tsp Turmeric
- 1 cm Ginger, finely grated
- 2 tsp Curry powder
- 1 tsp Salt
- 6 tbsp Olive oil
- Pepper
additionally:
- 1 bunch Parsley
- 6 Stems Mint
- 1 Pc. Small cauliflower
- 3 Pc. Peaches
- 1 Pc. Paprika
- 175 g Feta
Instructions
- Rinse the chickpeas in a colander with water and drain well. Mix with the above ingredients on a baking tray lined with baking paper. Bake in the preheated oven on the middle rack at 175 degrees top / bottom heat for about 30 minutes until crispy. Then let cool down a bit.
- Mix all ingredients for the vinaigrette. It should be about 6 or 7 tablespoons of lime juice.
- Pluck the herb leaves from the stems and chop them. Halve the cauliflower and grate finely. Finely dice the paprika and peach. Mix the cauliflower with the bell pepper, peach and herbs. Stir in the vinaigrette. Roughly crumble the feta. Sprinkle the chickpeas and feta with a little curry powder and spread over the salad.
Nutrition
Serving: 100gCalories: 511kcalCarbohydrates: 9.5gProtein: 7gFat: 50g
