Colorful chickpea salad

Name: Colorful chickpea salad
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 2 can(s) (425 ml each) Chick peas (alternatively 250 g dried chick peas); 2 yellow peppers; 1 green pepper; 5 Tomatoes; 450 g Celery; 4 Garlic cloves; 2 Limes; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 6 TABLESPOONS Olive oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

2 can(s) (425 ml each) Chick peas (alternatively 250 g dried chick peas)
2 yellow peppers
1 green pepper
5 Tomatoes
450 g Celery
4 Garlic cloves
2 Limes
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
6 TABLESPOONS Olive oil

Directions

1
Drain the chickpeas on a sieve. Clean and wash the peppers, tomatoes and celery, put celery green aside. Cut tomatoes into slices, celery into slices, peppers into pieces. Chop celery green roughly. Mix vegetables, chickpeas and celery green. For the vinaigrette, peel garlic and cut half of it into thin slices.
2
Press the remaining cloves through a garlic press. Squeeze the limes. Mix lime juice, garlic, salt and cayenne pepper. Finally, fold in olive oil. Mix the vinaigrette into the salad and let it stand for about 30 minutes
3
Tip for using dried chick peas: soak 250 g of chick peas overnight in 3/4 litres of cold water. The next day cook in the soaking water with 1 teaspoon of salt, covered for about 45 minutes. Drain and use as in the recipe