Summary

Ingredients

• 250 g chickpeas, dry
• 1 liter vegetable stock
• 3 red pepper (s)
• 2 apples
• 2 leeks
• 100 ml broth
• 3 tablespoon oil, (hazelnut oil)
• 2 teaspoons honey
• 1 teaspoon mustard
• 3 tablespoon lemon juice
• salt
• 1 pinch (s) coriander
• 1 clove garlic
• 0.5 ½ bunch parsley

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Instructions

1. Soak the chickpeas in water overnight.
2. Drain and cook the vegetable stock for approx. 60 minutes over medium heat and then drain.
3. Cut the peppers and apples into small cubes and the leek into rings. Mix the broth, oil, honey, mustard, lemon juice, salt and coriander together. Finely chop the garlic clove and parsley and add to the dressing.
4. Mix the drained chickpeas with the diced paprika, apple and leek rings and stir in the dressing.
5. Let the salad stand for about 1 hour and serve on plates.