Chickpea salad

Name: Chickpea salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Rose peppers; 7-10 Tbsp milled pepper; 2 glass (370 ml; drained weight: 250 g) Chickpeas; 250 g Carrots; 200 g Courgette; 1-2 green chillies; 3 TABLESPOONS Sangrita Piquant; 100 g Schmand; 100 g mayonnaise; 1-2 TEASPOONS Lemon juice

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Rose peppers
7-10 Tbsp milled pepper
2 glass (370 ml; drained weight: 250 g) Chickpeas
250 g Carrots
200 g Courgette
1-2 green chillies
3 TABLESPOONS Sangrita Piquant
100 g Schmand
100 g mayonnaise
1-2 TEASPOONS Lemon juice

Directions

1
Wash the meat, dab dry and cut into strips. Fry in hot oil and season with salt, paprika and pepper. Deglaze the meat with 5 tablespoons of water and set aside.
2
Rinse and drain the chickpeas. Peel carrots. Wash and clean the zucchini. Cut carrots and zucchini into strips. Cut chilli lengthwise, remove seeds, wash and cut into rings.
3
Mix sangrita, sour cream, salad cream and roast to a salad dressing, season with salt, pepper and lemon juice. Mix vegetables and chickpeas in the salad dressing, arrange escalope strips on top.
4
Sprinkle with chili rings.