Summary

Ingredients

• 300 g chickpeas, dried
• 450 g spinach leaves, frozen
• 2 red peppers, diced
• 1 green pepper (s), diced
• 1 bell pepper (s), yellow, diced
• 1 can corn
• 250 g yourt, 1.5%
• 50 ml vegetable stock, very strong
• 4 tablespoon balsamic vinegar, white
• 2 tablespoon olive oil
• 2 tablespoon maple syrup
• salt and pepper
• Chili powder, from the mill
• cumin

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Instructions

1. Soak the chickpeas in plenty of water overnight, bring to the boil with fresh water and simmer for 60 minutes. NO SALT IN THE BOILING WATER !!
2. Briefly blanch the spinach, drain, squeeze out and cut into small pieces if necessary. Drain the corn.
3. Put the peas, spinach, bell pepper and corn in a bowl.
4. Mix the yoghurt with the broth, vinegar, oil, maple syrup and spices, pour over the vegetables and mix everything together.
5. Make sure to let the salad sit for a few hours, before it does not taste that good.
6. Season to taste again before serving and, if necessary, season with salt and cumin.