Vegetarian salad with chickpeas

1 portion

  • 1 package or box chickpeas, well-rinsed 
  • 2 chopped cloves of garlic 
  • 1 tsp cumin seeds
  • ½ dl chopped fresh coriander leaves  
  • 1 tablespoon butter for frying
  • 4 dl of different salad leaves – washed and torn into serving pieces 
  • 1 chopped tomato  
  • 2 dl cucumbers in serving pieces 
  • 2 dl raw cauliflower in small bouquets 
  • 2 dl green beans in serving pieces
  • 2 tablespoons good cold-pressed olive oil 
  • Fry the chickpeas, garlic, cumin and coriander in the butter in a frying pan. 
  • Mix the salad leaves together with the other vegetables. Pour the hot chickpeas over the vegetables. Drip like a few drops of good, cold-pressed olive oil over.
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