Chickpeas are very popular in oriental countries, where they often are used an alternative to usual side dishes like bread and potatoes. With their high fiber content they saturate quickly and for a long time. Additionally, they have a very high amount of protein, calcium and iron. Iron is particularly important in times of increased physical stress, as it helps to supply the body cells with a sufficient amount of oxygen. It also plays a role in the fat and carbohydrate metabolism.
10 min
Ingredients per serving
- 200g (7 oz.) chickpeas (cooked)
- ⅓ cucumber
- 1 carrot
- ½ bell pepper
- 2 spring onions
- 2 tablespoons peanuts (unsalted)
- 200g (7 oz.) fat free greek yogurt
- 1 handful of fresh mint
- ½ teaspoon ground cumin
- ½ teaspoon chili flakes or rings (fresh or dried)
- ½ lime
- 1 tablespoon rapeseed or olive oil
- salt, pepper
Preparation
- Drain the chickpeas, do not wash.
- Wash cucumber, bell pepper and spring onion, pat dry. Halve cucumber lengthwise, cut into slices.
- Peel carrot, cut into fine slices.
- Core bell pepper, cut into strips.
- Cut spring onions into rings.
- Crush peanuts coarsely with the flat side of a large knife blade.
- Cut mint into strips.
- Squeeze lime.
- Mix chickpeas, cucumber and carrot slices, pepper strips, onion rings, and peanuts.
- Sprinkle with lime juice and oil, season with ground cumin, chili, salt and pepper.
- Mix fat free greek yogurt with mint, serve with salad.
