Recipe
Chickpea salad with bell pepper and soft-boiled egg, lemon-sesame sauce
21 min
Calories 323 kcal
*Calories are for one serving.
Ingredients (4 servings)
| Extra-fresh eggs at room temperature | 4 |
|---|---|
| Chickpeas | 1 large tin(approx. 400 g, drained) or dried chickpeas (200 g, but allow for 12 h soaking + 1 h boiling time) |
| Red peppers | 2 |
| Red onion | 1 |
| Lemon | 1 |
| Kadoya roasted sesame oil | 2 tablespoons |
| Cumin powder | 2 teaspoons |
| Sesame seeds | Optional |
| Salt and pepper |
Directions (21 min)
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Bring water to the boil in a saucepan and gently immerse the eggs. Cook for 5 minutes (if the eggs are cold, place them slowly in the pan and cook for an additional 1 minute, i.e. 6 minutes). Drain and run under cold water. Leave to cool.
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Squeeze lemon.
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Drain and rinse chickpeas.
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Remove seeds from peppers and cut into small dices.
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Peel and finely chop onion.
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Place all ingredients in a bowl and add cumin, lemon juice, sesame oil, salt and pepper.
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Mix well and chill.
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Gently shell the eggs.
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Just before serving, divide the salad between 4 bowls, sprinkle with sesame seeds for decoration and place an egg in each bowl.
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