Chickpea salad with lime-honey dressing

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Place the couscous in a bowl and pour 250 ml of boiling salted water over it. Let it swell for about 5 minutes. Then loosen up with a fork.

2. 2

   Wash the meat, dab dry and cut into strips. Clean and wash the peppers and cut them into strips as well. Peel and chop the onion. Drain the sauerkraut. Heat lard. Fry the onions and turkey strips for 2 minutes at high heat. Season with salt and pepper. Add paprika and sauerkraut. Stir in tomato paste, fry for another 5 minutes. Season with juniper berries and laurel. Add 1/4 litre of water, bring to the boil briefly. Pour into an ovenproof dish. For the mashed potatoes bring 150 ml salted water and milk to the boil. Stir in the puree powder. Grate cheese, fold in. Spread on the sauerkraut goulash. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve sprinkled with parsley and garnished

3. 3

   Peel and finely chop the garlic. Mix lime juice, honey and garlic. Season with salt and pepper. Fold in the oil. Mix couscous, onions, cherries, chickpeas, celery, mango and parsley in a large bowl. Add the vinaigrette, mix well and let the salad stand for about 30 minutes.

4. 4

   Arrange the salad in a bowl and garnish with parsley and possibly a slice of lime.

Nutrition Facts

KCAL
510 kcal

CARBS
81 g

FATS
15 g

PROTEINS
12 g