Chickpea and nectarine salad

Chickpea and nectarine salad

Total: 20 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 193 kcal
, Fat: 10 g
, Carbohydrate: 18 g
, Protein: 6 g

Ingredients

4 people

Hint:


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 tsp hot mustard
1 tbsp white balsamic vinegar
2 tbsp olive oil
1 tsp liquid honey
¼ tsp curry powder
¼ tsp salt
a little pepper

Salad

1 tin chickpeas (approx. 435 g), rinsed, drained
1 red onion, cut into thin slices
2 nectarines, cut into wedges
200 g red cherry tomatoes, cut in half
4 sprigs peppermint, torn into pieces
½ bunch basil, torn into pieces
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How it's done

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Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the pepper.

Salad

Add the chickpeas and all the remaining ingredients to the dressing, mix, plate up.

How-tos

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