{"id":165554,"date":"2025-08-08T14:00:00","date_gmt":"2025-08-08T06:00:00","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=165554"},"modified":"2025-08-08T08:36:50","modified_gmt":"2025-08-08T00:36:50","slug":"kichererbsen-peperoni-salat","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/08\/08\/kichererbsen-peperoni-salat\/","title":{"rendered":"Kichererbsen Peperoni Salat"},"content":{"rendered":"\n
\"Kichererbsen<\/figure>\n\n\n\n
\n \n

Kichpea Capsicum Salad<\/h3>
Pane-bistecca<\/div><\/div>\n
\n This chickpea and capsicum salad is full of healthy ingredients. Chickpeas have a high protein content and are gluten-free.

\nAnother rescue from our \u201cwirrettenwaszurettenist\u201d group! Since it’s summer, it’s clear that the theme has to fit, so this time it’s \u201cquick summer dishes\u201d. 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.

\n 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.

\nChickpeas are poisonous when raw. Only when heated (in cooking water) to more than 70 \u00b0C does the poison lectin decompose.

\nIn 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)\n

\n\t\t100 g chickpeas contain 19 g protein, 755 mg potassium and 6.1 mg iron!

\nWe at \u201cwirrettenwaszurettenist\u201d \u201crescue\u201d 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<\/a> for the Organisation, Britta from Brittas Kochbuch<\/a> for the Banner and Martin, her husband for the Link list. <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
10 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
6<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
25 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t