Time: 15 min.
Complexity: easily
Servings: 6

This vibrant, hearty salad is a protein-, fiber-, and vitamin-rich side dish perfect for summer. Easy to prepare (chopped vegetables are simply combined with canned chickpeas in a tart vinaigrette) and captivates with the contrast of tender, almost creamy chickpeas and crisp, juicy vegetables.

Ingredients:

• 2 x 425g cans of chickpeas, rinsed
• 1 small red onion, finely chopped
• 1 small red bell pepper, finely chopped
• Several stalks of celery, finely chopped
• 1 clove garlic, crushed or grated, then ground into a paste with salt
• 0.5 tsp red pepper flakes
• 2 tbsp finely chopped rosemary, a few sprigs
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chickpeas, sweet pepper, red onion, wine vinegar, celery, rosemary

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Preparation:

Step 1
• In a medium bowl, combine chickpeas with onion, pepper, celery, garlic, red pepper flakes, and rosemary.
Step 2
• Season the salad with vinegar and vegetable oil, salt and pepper to taste.

Votes: 7