Chickpea and orange salad

Chickpea and orange salad

Total: 25 Min. | Active: 25 Min.
vegetarian, lactose-free, gluten-free, healthy and balanced
Nutritional value / people: 279 kcal
, Fat: 12 g
, Carbohydrate: 32 g
, Protein: 11 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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1tsp herb mustard
2tbsp herbal wine vinegar
3tbsp sunflower oil
1 garlic clove, pressed
4tbsp flat-leaf parsley, finely chopped
salt and pepper to taste
2tins chickpeas (approx. 400 g each), rinsed, drained
3 oranges
salt and pepper to taste
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How it's done

Mix together the mustard and remaining ingredients with the parsley, season the sauce. Roughly mash one third of the chickpeas with a fork, add to the sauce with the remaining chickpeas. Cut the peel off the oranges down to the flesh, quarter, slice crossways, add to the salad with the juice, season.


Filleting citrus fruits

Filleting citrus fruits

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