Ingredients for 4 people:
200 g snow peas
Salt
½ can (135 g) chickpeas
1 clove of garlic
1 red onion
2 tablespoons tahini (sesame paste; available at health food stores)
juice of 1 lemon
1 tablespoon olive oil
Pepper from the mill
1 yellow bell pepper
1 box of cress
Lemon for garnish
Preparation:
1. Rinse, clean and chop cutting beans. Boil in salted water for 6-8 minutes. Pour off, rinse with cold water and drain well.
2. Finely puree chickpeas with 3-4 tablespoons of canned liquid. Peel garlic and onion. Squeeze garlic to chickpea puree. Cut onion into wedges and stir in together with tahini, lemon juice and olive oil. Season with salt and pepper to taste.
3. Quarter the bell pepper, clean it and remove the seeds. Rinse bell pepper and cut into strips.
4. Cut off the cress. Stir 2/3 into chickpea dressing. Arrange snow peas and peppers on plates and pour some chickpea dressing over them. Serve remaining dressing garnished with lemon on the side. Serve salad plates decorated with the remaining cress. Serve with small party rolls.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 119
Joule: 499
Protein: 5,2 g
Fat: 6,8 g
Carbohydrates: 9 g
(FoodCentrale by ddp images)
