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Balilah warmer kichererbsensalat
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 x main meal
Calories 755

Ingredients

  • 500 g cooked chickpeas
  • 30 g flat leaf parsley
  • 30 g Pine nuts
  • 1 Lemon  Organic
  • 2 Spring onions
  • 1  Garlic clove
  • 2 TSP  Cumin  ground
  • 100 ml   Olive oil
  • Salt, pepper

Zubereitung

  • Put the cooked chickpeas in a saucepan with water (or the liquid from the can) and simmer on medium heat for about 10 minutes.
  • Meanwhile, chop the parsley and cut the spring onions into rings.
  • Peel the garlic and crush it finely in a mortar with a little salt.
  • Wash and squeeze the lemon and finely chop one of the squeezed lemon halves.
  • Toast the pine nuts for approx. 3 - 5 minutes without fat in a frying pan on high heat, stirring constantly, until golden brown and set aside to cool.
  • Put crushed garlic in a large salad bowl. Add a quarter of the chickpeas and mash.
  • Add the rest of the chickpeas with all the ingredients and mix well. Season with cumin, salt and pepper.
  • Serve balilah warm with pita bread.

Notes

Recipe contains affiliate link. 

Nährwerte

Calories: 755kcal | Carbohydrates: 43g | Protein: 16g | Fat: 61g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 37g | Sodium: 710mg | Potassium: 665mg | Fiber: 14g | Sugar: 2g | Vitamin A: 1450IU | Vitamin C: 52mg | Calcium: 146mg | Iron: 6mg