Chickpea salad with celery sticks

Time

31 min

SErves

4

Calories

227 kcal

Carbs

24g

Protein

6g

Fat

11g

Ingredients

For the dressing

  • 2 tbsp water
  • 2 tbsp orange juice, freshly squeezed
  • 1 tbsp soy cream
  • 1 tbsp apple cider vinegar
  • 1 teaspoon concentrated apple juice
  • 1 tbsp mustard
  • 2 tbsp finely chopped chives
  • 1 tbsp grapeseed oil (alternatively olive oil)
  • 1 tbsp olive oil, cold-pressed
  • Crystal salt and pepper from the mill

For the chicken pea salad

  • 350 g chickpeas, from the jar (net 220 g) – drain, rinse and drain
  • 200g celery – pull out threads and cut into fine cubes
  • 40 g apricots, dried – cut into small cubes
  • 80 g lamb’s lettuce – wash thoroughly
  • 5 radishes – cut into thin slices
  • 2 tbsp pecans – chop and toast fat-free

Instructions

We have provided this delicious chickpea salad with a fine, fruity-fresh dressing and served it sprinkled with pecan nuts. Simple, fast, delicious!

Step 1

First prepare the ingredients for the salad.

Step 2

Prepare all ingredients for the dressing – except grapeseed and olive oil – in a large bowl.

Then add both oils while stirring; season with salt and pepper.

Step 3

Add the chickpeas, diced celery and apricots to the dressing, mix well and leave to stand for at least 15 minutes.

Then fold in the lamb’s lettuce and radish slices; season with salt and pepper.

Step 4

Serve the chickpea salad garnished with the toasted pecans.

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