Chickpea salad with trout fillets

Chickpea salad with trout fillets

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 491 kcal
, Fat: 28 g
, Carbohydrate: 29 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 tbsp white balsamic vinegar
4 tbsp olive oil
1 dl vegetable bouillon


2 tins chickpeas (approx. 400 g each), rinsed, drained
2 tbsp chervil or basil, finely chopped
salt and pepper to taste
500 g tomatoes, cut into segments
200 g feta, crumbled
200 g Trout back fillets hot smoked (ASC), cut into pieces
a little chervil or basil
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How it's done

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Combine the balsamic with the oil and stock.


Add the chickpeas, chervil (or basil) and feta, mix and season. Plate up the salad, top with the trout fillets and garnish with the herbs.

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