Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 5 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g chickpeas, cooked
- 1 onion (s), red
- 1 zucchini
- 1 orange (s), the juice it
- 1 carrot (s), grated
- 1 bunch parsley
- 1 tablespoon curry powder
- 2 cloves garlic)
- 1 red pepper (s)
- 1 tablespoon butter, can be omitted for the vegan variant
- 1 tablespoon balsamic vinegar
- 4 tablespoon olive oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cover the chickpeas with 3 parts of water the day before and leave to swell. Cook the chickpeas for 45-60 minutes.
- Fry the fine onion rings and the diced zucchini in butter and oil. Add the chopped peppers, spring onions, garlic, carrots, freshly squeezed orange juice, balsamic vinegar and curry powder and season with salt and pepper.
- Put the chickpeas together with the fried vegetables in a bowl and season with olive oil, balsamic vinegar, parsley, salt and pepper.
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