Chickpea and Orange Salad

Preparation/cooking time: ca. 25m

For 4 people

Nutritional Information

Contains 279 Kcal, 11g Protein, 32g Carbohydrates, 12g Fat


  • 1 clove of garlic, pressed
  • 1 tsp. herbed mustard
  • 3 tbsp. sunflower oil
  • 4 tbsp. flat-leaf parsley, finely chopped
  • 2 tbsp. herbal wine vinegar
  • salt and pepper to taste
  • 3 orange
  • 2 tins chickpeas (approx. 400 g each), rinsed, drained

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  • Mix together the mustard and remaining ingredients with the parsley, season the sauce. Roughly mash one third of the chickpeas with a fork, add to the sauce with the remaining chickpeas. Cut the peel off the oranges down to the flesh, quarter, slice crossways, add to the salad with the juice, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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