Chickpea salad with roast beef

Name: Chickpea salad with roast beef
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 275 g dried chickpeas; 3 Stem(s) Parsley; 1 Onion; 7-10 Tbsp Salt; 250 g Carrots; 1 collar (approx. 75 g) Rocket; 125 g Roast beef cold cuts; 4 TABLESPOONS White wine vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2-3 stem(s) Mint; 100 g Whole milk yoghurt; 7-10 Tbsp Lemon juice; 1 Avocado

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

275 g dried chickpeas
3 Stem(s) Parsley
1 Onion
7-10 Tbsp Salt
250 g Carrots
1 collar (approx. 75 g) Rocket
125 g Roast beef cold cuts
4 TABLESPOONS White wine vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2-3 stem(s) Mint
100 g Whole milk yoghurt
7-10 Tbsp Lemon juice
1 Avocado

Directions

1
Soak the chick peas in cold water for at least 6 hours, preferably overnight
2
Wash the parsley. Peel and halve the onion. Cook onion halves, parsley stems and chickpeas in salted water for about 30 minutes
3
Peel, wash and cut the carrots into wide strips. Clean, wash and drain the rocket well. Cut roast beef into wide strips
4
Drain the chickpeas. Mix vinegar, oil, carrots and chickpeas, season with salt and pepper. Leave to stand for about 30 minutes. Wash the mint, shake dry and chop the leaves finely. Mix yoghurt and mint, season to taste with salt, pepper and a little lemon juice
5
Halve the avocado, remove the stone and remove the flesh from the skin with a spoon. Cut the flesh into cubes. Add avocado cubes, rocket and roast beef to the chick peas and mix. Season to taste again. Serve the salad with the mint yoghurt
6
waiting time approx. 6 1/2 hours