Hoofdgerecht
Chickpea Salad with Tahini Dressing and Pan-Fried Salmon
30 minVoor 4Nutri-Score B€€
B
30 min
30 minChickpea Salad with Tahini Dressing and Pan-Fried Salmon
wat u nodig heeft
Ingrediënten
cherry tomatoes (cut in half)Groente en fruit250 g
Lebanese cucumbers (seeds removed and diced)Groente en fruit2 stukken
red onion (diced)Groente en fruit1 stuk- asparagus (bunch, sliced very thin)Groente en fruit1 stuk
chickpeas (2 cans, drained, washed and dried)Voorraadkast800 g
olive oilVoorraadkast30 ml
pine nuts (toasted)Noten en zaden100 g
ground cumin (tablespoon)Kruiden en specerijen1 stuk- tahiniVoorraadkast30 ml
lemon (juiced)Groente en fruit2 stukken
garlic (clove, finely grated)Groente en fruit1 stuk
honeyVoorraadkast15 ml
salt (to taste)Kruiden en specerijen3 g
black pepper (to taste)Kruiden en specerijen2 g
basil (half bunch, torn)Groente en fruit1 stuk
salmon fillets (pan-fried)Vis4 stukken
per portie
Voedingswaarden
631kcal
- Koolhydraten
- 44 g
- Eiwitten
- 33 g
- Vetten
- 36 g
wat u gebruikt
Keukengerei
Mengkom
Koekenpan
Garde
stap voor stap
Bereiding
- Stap 1
Make the tahini dressing
- Mix the tahini, lemon juice, garlic and honey together.
- Season with salt and pepper.
- Stap 2
Toast the pine nuts
- Toast the pine nuts in a dry pan until golden brown.
- Stap 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.
- Stap 4
Assemble the salad
- Mix the chickpeas with the pine nuts, cherry tomatoes, red onion, asparagus and basil.
- Dress with the tahini dressing.
- Stap 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.