Vitamin-rich red cabbage salad with feta

Ingredients for 4 servings:

• 240 g chickpeas from the can
• 1 tbsp rapeseed oil
• ½ tsp cumin
• ½ tsp paprika powder
• 160 g spelt
• 1 small red cabbage
• 2 bulb(s)
• 1 onion(s), red
• 6 sprigs parsley, flat
• 120 g feta cheese
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp mustard
• 1 tbsp honey
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 170°C (top and bottom heat). Mix the chickpeas with 1 tablespoon of rapeseed oil and place on a baking sheet lined with baking paper. Roast in the hot oven for about 30 minutes, turning occasionally. Once crispy, season with paprika, cumin, and a pinch of salt. Then set aside and let cool. Cook the spelt according to the package instructions and let cool. Trim and wash the red cabbage, then remove the stalks and finely shred the cabbage. Peel the onion and finely dice. Rinse the pears under cold water, halve them, remove the cores, and cut into wedges. Wash the parsley, shake dry, and finely chop. Place everything in a large bowl, add the spelt, and toss the salad. Mix together a dressing from olive oil, vinegar, honey, and mustard. Pour over the salad and mix well. Season with salt and pepper. Finally, crumble the feta cheese over the salad.