Chickpea salad with lemon tahini dressing

Ingredients

4 person

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 organic lemon, a little grated zest, the whole juice

1 tbsp apple vinegar

1 ½ dl tahini

1 garlic clove, squeezed

1 bunch dill, finely chopped

½ tsp salt

Salad

2 tins chickpeas (approx. 400 g each), drained, rinsed

1 red onion, finely chopped

150 g carrots, cut into cubes

200 g celery, cut into cubes

To serve

4 pieces baby lettuce, leaves removed

150 g cherry tomatoes, quartered

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How it's done

Dressing

In a bowl, combine the lemon zest and juice with all the other ingredients up to and including the salt, mix well and set aside.

Salad

Roughly puree the chickpeas, mix with the vegetables and the dressing.

To serve

Stuff the lettuce leaves with the chickpea salad, plate up and garnish with the tomatoes.

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