Hauptgericht
Chickpea Salad with Tahini Dressing and Pan-Fried Salmon
30 Min.Für 4Nutri-Score B€€
B
30 Min.
30 Min.Chickpea Salad with Tahini Dressing and Pan-Fried Salmon
was Sie brauchen
Zutaten
cherry tomatoes (cut in half)Obst & Gemüse250 g
Lebanese cucumbers (seeds removed and diced)Obst & Gemüse2 Stücke
red onion (diced)Obst & Gemüse1 Stück- asparagus (bunch, sliced very thin)Obst & Gemüse1 Stück
chickpeas (2 cans, drained, washed and dried)Vorräte800 g
olive oilVorräte30 ml
pine nuts (toasted)Nüsse & Samen100 g
ground cumin (tablespoon)Gewürze1 Stück- tahiniVorräte30 ml
lemon (juiced)Obst & Gemüse2 Stücke
garlic (clove, finely grated)Obst & Gemüse1 Stück
honeyVorräte15 ml
salt (to taste)Gewürze3 g
black pepper (to taste)Gewürze2 g
basil (half bunch, torn)Obst & Gemüse1 Stück
salmon fillets (pan-fried)Fisch4 Stücke
pro Portion
Nährwerte
631kcal
- Kohlenhydrate
- 44 g
- Eiweiß
- 33 g
- Fett
- 36 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the tahini dressing
- Mix the tahini, lemon juice, garlic and honey together.
- Season with salt and pepper.
- Schritt 2
Toast the pine nuts
- Toast the pine nuts in a dry pan until golden brown.
- Schritt 3
Fry the chickpeas
- Once the chickpeas are dry, place them in a hot pan with the olive oil.
- Toss and season with salt and ground cumin.
- Schritt 4
Assemble the salad
- Mix the chickpeas with the pine nuts, cherry tomatoes, red onion, asparagus and basil.
- Dress with the tahini dressing.
- Schritt 5
Pan-fry the salmon and serve
- Pan-fry the salmon fillets until cooked through.
- Serve the salad with the salmon, or eat it by itself.