Summary
| Prep Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
IngredientsFor the salad:
- 1 can chickpeas, approx. 400 g
- 400 g carrot (s)
- 1 cucumber (s)
- 1 bunch mint
- 1 bunch dill
- 100 g cranberries, dried
- 100 g peanuts, salted and roasted
For the dressing:
- 5 tablespoon olive oil
- 6 tablespoon lemon juice
- 1 teaspoon honey, more liquid
- salt and pepper
- 0.25 teaspoon ¼ coriander powder
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas. Peel the carrots and dice them very finely. Wash the cucumber, cut it in half lengthways and scrape out the stones. Halve the cucumber halves lengthways again and cut into thin slices. Wash the herbs. Roughly chop the dill and pluck the mint leaves from the stems. Roughly chop the peanuts and cranberries.
- For the dressing, mix together lemon juice, honey, salt, pepper and coriander. Beat in the oil vigorously. Mix the dressing with the prepared salad ingredients and let the salad steep for 30 minutes.
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