Chickpeas Salad

Ingredients for two

For the salad

  • 1 stalk celery
  • 2 spring onions
  • 2 hands full of lettuce, mixed salads, rocket at your choice
  • 1 handful of yellow fruit of your choice (mango, apricot, nectarines or what you like, fresh is best, but tinned fruits work also. If you choose tinned once, put a glug of the liquid in the dressing)
  • 1 cup cooked chickpeas, drained and rinsed
  • 1/4 cup crumbled feta
  • 2 boiled eggs

For the Mustheb vinaigrette mix together

  • 1 tsp Taste of India Mustard
  • 1 tsp clear honey
  • Peel and juice of an organic lemon
  • 3 tbsp olive oil extra virgin
  • Salt & pepper to taste

How-to
Mix sliced celery, spring onions, chopped fruit with chickpeas and the dressing, place on bite-sized pieces of salads into a bowl, sprinkle with cheese. Garnish with egg halves.

For the mustard vinaigrette mix together all ingredients together.

Top Tip No. 1 for an additional bit of texture
Fry some of the chickpeas in a couple of teaspoons of olive oil, stir frequently until golden and crispy and start popping. Sprinkle with freshly ground Mustheb’s mustard salt.

Top Tip No. 2
Mustard- and/or alfalfa sprouts for a healthy vitamin booster

Bon appetite … with Mustheb it tastes better

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