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Mediterranean Chickpea Salad | With Roasted Figs & Feta
(0)
25 min
Quick
Gurkerl Küche
Sonnengereifte Feigen karamellisieren sanft im Backrohr mit Honig und Thymian, während nussige Kichererbsen, feiner Feta und knackiger Rucola für mediterrane Frische sorgen. Ein herrlich aromatischer Hauptspeisensalat mit feiner Balsamico-Note.
Ingredients
Preparation method
Preparation & Oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Gently wash the figs, pat dry, and quarter them. Place the fig quarters on the baking sheet, drizzle with 1 tbsp liquid honey, and sprinkle with fresh thyme. Bake in the oven for approx. 8–10 minutes until the figs are juicy and caramelised.
Toast the walnut kernels in a pan without oil over medium heat for 2–3 minutes until golden brown and fragrantly nutty. Then remove from the heat, allow to cool briefly, and roughly chop.
Salad Base & Plating
Drain the canned chickpeas into a sieve, rinse thoroughly with cold water, and drain well. Peel the red onion, cut in half, and slice into thin half rings. Wash the rocket and spin dry in a salad spinner.
Chef's tip
If you like it extra crispy, you can roast a portion of the chickpeas in the oven with a little olive oil and paprika powder for 15 minutes beforehand.
This salad is ideal for office meal prep: simply pack the dressing, roasted figs, and feta separately, and toss together just before eating.
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