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Warm Chickpea Salad | With Leaf Spinach & Feta
(0)
20 min
Quick
Gurkerl Küche
Ein herrlich aromatischer, warmer Hauptspeisensalat für den Herbst: Zarte Kichererbsen werden sanft in feinem Olivenöl mit Knoblauch und Kreuzkümmel geschwenkt, treffen auf frischen Blattspinat, sonnengetrocknete Paradeiser und cremigen Feta. Geröstete Pinienkerne und ein Spritzer Zitrone runden das proteinreiche Gericht ab.
Preparation method
Preparation
Drain the chickpeas in a colander, rinse thoroughly with cold water, and drain well. Wash the fresh leaf spinach and spin dry. Peel the red onions and cut into thin half-rings. Finely chop the garlic. Cut the sun-dried tomatoes into thin strips.
Toast the pine nuts in a non-stick pan without oil over medium heat until golden brown. Alternatively, toast on a baking tray in a preheated oven at 180 °C top/bottom heat for about 4 to 5 minutes until fragrant. Then immediately transfer to a plate and allow to cool.
Cooking
Heat 2 tablespoons of extra virgin olive oil in a large pan. Sauté the red onions and chopped garlic over medium heat for about 2 to 3 minutes until translucent. Add the ground cumin and toast briefly until fragrant.
Chef's tip
If you would like to give the salad an even fruitier touch, you can additionally halve a few fresh cherry tomatoes and fold them in at the very end.
The salad is also ideal for office meal prep – it tastes just as good warm as it does at room temperature.
Ingredients
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