Kichpea Capsicum Salad
Pane-bistecca
This chickpea and capsicum salad is full of healthy ingredients. Chickpeas have a high protein content and are gluten-free.
Another rescue from our “wirrettenwaszurettenist” group! Since it’s summer, it’s clear that the theme has to fit, so this time it’s “quick summer dishes”. And this salad is definitely one of them! The chickpeas mean you don’t necessarily need to eat meat with it, there’s more than enough protein in this salad.
Chickpeas are mainly grown for human consumption. The main areas where chickpeas (Cicer arietinum) are grown today are Turkey, North Africa, Mexico, Afghanistan, India, Australia, Pakistan and Spain. In Mexico and India, chickpeas are still an important staple food. Two varieties in particular are used in cooking: the small, wrinkled seeds from India and the larger, roundish, beige-yellow seeds from the Mediterranean region, which are better known and more widespread in Europe.
Chickpeas are poisonous when raw. Only when heated (in cooking water) to more than 70 °C does the poison lectin decompose.
In vegan cuisine, the cooking water called aquafaba is used as an egg white substitute. Chickpeas are not usually sold fresh. They are usually available ready-cooked in tins or as dried seeds. (from Wikipedia)
100 g chickpeas contain 19 g protein, 755 mg potassium and 6.1 mg iron!
We at “wirrettenwaszurettenist” “rescue” dishes, that is, we show you that you can make something just as quick and easy at home. The advantage is that you then know exactly what is in the dish, no artificial color, no MSG, no strange ingredients, everything fresh and simple! I thank Silvia from Brotwein for the Organisation, Britta from Brittas Kochbuch for the Banner and Martin, her husband for the Link list.
Another rescue from our “wirrettenwaszurettenist” group! Since it’s summer, it’s clear that the theme has to fit, so this time it’s “quick summer dishes”. And this salad is definitely one of them! The chickpeas mean you don’t necessarily need to eat meat with it, there’s more than enough protein in this salad.
Chickpeas are mainly grown for human consumption. The main areas where chickpeas (Cicer arietinum) are grown today are Turkey, North Africa, Mexico, Afghanistan, India, Australia, Pakistan and Spain. In Mexico and India, chickpeas are still an important staple food. Two varieties in particular are used in cooking: the small, wrinkled seeds from India and the larger, roundish, beige-yellow seeds from the Mediterranean region, which are better known and more widespread in Europe.
Chickpeas are poisonous when raw. Only when heated (in cooking water) to more than 70 °C does the poison lectin decompose.
In vegan cuisine, the cooking water called aquafaba is used as an egg white substitute. Chickpeas are not usually sold fresh. They are usually available ready-cooked in tins or as dried seeds. (from Wikipedia)
100 g chickpeas contain 19 g protein, 755 mg potassium and 6.1 mg iron!
We at “wirrettenwaszurettenist” “rescue” dishes, that is, we show you that you can make something just as quick and easy at home. The advantage is that you then know exactly what is in the dish, no artificial color, no MSG, no strange ingredients, everything fresh and simple! I thank Silvia from Brotwein for the Organisation, Britta from Brittas Kochbuch for the Banner and Martin, her husband for the Link list.
Ingredients
2 cans of chickpeas, drained and washed
½ red Capsicum
½ yellow Capsicum
1 Handful Rocket Salad
½ tsp Paprika
½ tsp Chili
½ tsp Salt
Pepper
½ tsp Turmeric
½ tsp Coriander Powder
3-4 tbsp Olive Oil
2 tbsp Tahini
3 tbsp Olive Oil
1 tbsp Cider Vinegar
Salt and Pepper
Chili
1 Lemon, the Juice
Seasoning:
Dressing:
Instructions
1
Step 1
Cut the peppers into small cubes.
2
Step 2
After draining, mix the chickpeas with the spices and olive oil, then roast in a shallow pan until slightly darker. Set aside.
3
Step 3
Briefly fry the diced capsicum in the same pan. Put to one side.
4
Step 4
Seal the dressing ingredients in a jar and shake well. Add a little water if necessary.
5
Step 5
Mix the chickpeas with the capsicum and place in a bowl. Add the dressing and garnish with a handful of rocket. Serve cold.
Notes
Simple and good! More Chickpea Recipes!
Barbaras Spielwiese – Liang Fen (chinesische kalte Nudeln)
Turbohausfrau – Sommerliches Beeren-Grießdessert
Brotwein – Lachs mit Dillsauce
Anna Antonia-Herzensangelegenheiten – Insalata di Polipo-Tintenfischsalat
Pane-Bistecca – Kichererbsen Peperoni Salat
Cahama – Eier-Gurken-Thunfischsalat
Kaffeebohne – Glasnudeln mit grünem Gemüse und Cashews
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Guten Morgen, liebe Wilma, ein feiner Salat. Schnell gemacht, lecker, leicht, aromatisch. Was will man da denn mehr?
Liebe Grüße
Britta
Genau, bestens zur Sommerzeit.
LG Wilma
Hallo Wilma,
dein Kichererbsen-Peperoni-Salat ist genau das, was man sich an heißen Sommertagen wünscht – leicht, bunt und voller Geschmack! Die Kombination aus gerösteten Kichererbsen, frischem Gemüse und der würzigen Tahini-Dressing klingt einfach köstlich. Danke fürs Mitretten und fürs Teilen dieses tollen Rezepts!
Liebe Grüße,
Barbara
Gern geschehen!
LG Wilma
Der Salat lebt auch von seinen Gewürzen, toll!
Ja, das finde ich sehr wichtig!
LG Wilma
Hallo Wilma,
noch ein tolles Rezept bei dieser Rettung. Da habe ich ja einiges an Inspiration für die nächste Zeit.
Liebe Grüße
Katja
Genau!
LG Wilma
So ein schön bunter Salat! Da freut man sich richtig, dass gerade Hitzewelle in Wien ist und man ihn nachmachen kann. So wenig Aufwand, so ein feines Essen.
So wie man es eben im Sommer gerne hat. Nicht lange in der Kueche stehen muessen und ein frisches Essen herzaubern.
LG Wilma
Nachdem ich deinen Salat endlich entdeckt habe 🙂
ist mir klar, warum du uns in die Irre führen wolltest (Fehler im Link)… aber wir haben ihn doch gefunden! 🙂
Ganz einfaches Rezept, klingt aber trotzdem sehr lecker.
Das Lustige: wir haben gerade bei Türken wieder 2 Kilo Kichererbsen (getrocknet) gekauft. Jetzt wissen wir, was wir mit einem Teil davon machen werden!
Danke für das Rezept.
LG Harald
Wer schreiben kann ist klar im Vorteil, muss wohl schon geschlafen haben, beim Link eintragen.
LG Wilma
Der Salat liest sich mit den vielen Gewürzen und dem Tahini-Dressing einfach fein! Dosen-Kichererbsen habe ich immer im Vorrat und Paprika im Sommer sowieso. 🙂
Viele Grüße Sylvia
Dann steht dem Salat nichts mehr im Wege!
LG Wilma