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"de luxe"

Actually I wanted to introduce today a very different recipe - but this salad has me so excited that I have to take it absolutely as quickly as possible to the people. Chickpea salad, okay - what is it now just "de luxe"? It's simple: De luxe, this salad in comparison to my standard-chickpea salad. Who is with me that is usually a fast food everyday. A "I'm hungry and must eat at least five minutes some, but the fridge is almost empty" food. And then goes like this: box on, drain chickpeas and into the bowl. Few drops of lemon juice and olive oil to admit NEN good shot. Freshly ground pepper and Ras-el-hanout about it. Mix well, maybe a little Parmesan over it, rub finish.


Today I had a little more time, and I had purchased. So why today's gave the better solution, Heidi Swanson Pan-fried Chickpea Salad . Although he has not that much more different ingredients than my standard recipe, it tastes but by a mile better: o) By roasting the chickpeas get this quite a nice nutty flavor. The salad tastes lemony-fresh, but not just to lemon (which I often do not like). The creamy yogurt-curry dressing rounds from all quite wonderful. A delicious, satisfying and quite quickly made salad, so thumbs up!

What I would now still be interested in: Do you have standard recipes as fast as my above chickpea salad? Let's see, maybe I can expand my repertoire, something o)


recipe for 2-3 people can eat

1 tablespoon butter or olive oil 2 cup cooked chickpeas

1 cup green onions, sliced into thin rings
1 medium clove garlic, finely chopped
grated rind of a lemon
1 / 3 cup plain yogurt or Greek yogurt
1 1 / 2 teaspoon curry powder (Indian)
about 1 / 4 teaspoon salt
1 / 2 cup finely chopped cilantro or parsley
1 / 2 cup finely diced red onion Heat butter or oil

in a large pan and add the chickpeas. The chickpea stew over medium heat, stirring occasionally, until they take a slightly golden color. The leek onion and continue to cook until the chickpeas and the onions are lightly browned (about 7-10 minutes). Shortly before the end share of cooking the garlic and lemon zest, sauté briefly, then remove the pan from the heat.

cool down during the chickpeas, stir together the dressing, yogurt, curry powder and salt. Depending on the consistency if necessary, dilute with 1-2 tablespoons warm water season. The chickpeas with most of the coriander and red onion mix, stir in the dressing. The salad with the remaining coriander and the remaining red onion sprinkled serve.

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