Summary

Ingredients

• 300 g chickpeas
• 2 pear (s), soft
• 1 red pepper (s)
• 0.5 ½ onion (s)
• 2 cloves garlic
• 1 tablespoon cumin
• 4 teaspoons sesame paste, (tahini)
• 1 lemon (s)
• 3 teaspoons salt
• 1 tablespoon black pepper
• 50 g cheese, (Mancheo)
• 1 handful walnuts, also broken
• 3 tablespoon olive oil
• 1 chicory, optional

Print Recipe Pin Recipe

Instructions

1. Soak the chickpeas in water overnight, or take the chickpeas out of the can with them, boil the soaked for about 20 minutes until they are soft, set aside and let them cool down.
2. Sear the pears with their skins on the grill so that they get a nice pattern, add the peppers right away, I cut both into slices. Put both in a bowl with the chickpeas. Cut half the onion into wafer-thin slices and add to it. Beat the cumin in a mortar and briefly toast in a pan without oil, then add a little oil and toast the peeled and cut garlic in it so that it becomes crispy, also add this mixture to the bowl.
3. Now prepare the sauce, mix 4 teaspoons of tahini paste with approx. 6 tablespoons of water and the juice of the squeezed lemon, if you want you can also grate some of the lemon peel. Add 2 teaspoons of salt and stir everything well, add 2 tablespoons of olive oil and stir again briefly and pour over the chickpea mixture, stir everything carefully so that the pear slices do not break. Add a pinch of salt and preferably freshly ground black pepper. On top of the salad, add the broadly grated Manchego and the handful of roasted walnuts.
4. The salad can be eaten with the chicory leaves as a starter, but it can also be served with pita bread or as a side dish with lamb.