Vegan Chickpea Winter Salad
Vegan hummus without tahini with artichokes, olives and orange filets– quickly prepared, healthy and served in gourmet style.
Servings: 2 people
Equipment
- round cookie cutter
Ingredients
- 250 g chickpeas from the can or boiled
- 100 g white cabbage
- 4 olives from the jar
- 2 halved of artichoke hearts from the jar
- 1 orang
- juice of one lemon
- 2 tsp olive oil
- salt and pepper
- fresh herbs like parsley
- thickened balsamic vinegar
Instructions
- Blend half the chickpeas with some salt and half the lemon juice in a blender until creamy.
- Cut the cabbage into small pieces and mix it with the other half of the chickpeas. Mix the rest of the lemon juice, salt, pepper and olive oil and season the cabbage with it.
- Halve the olives, remove the artichokes from the jar and quarter them.
- Cut the orange into filets: cut away the peel with a knife so that the white skin is also removed. Then carefully cut in between each white skin with a sharp knife and remove the fillets from the skins.
- Now arrange the plate (the exact step-by-step instructions with pictures can be found further up in the article): first spread the chickpea hummus around the plate using a cookie cutter. Then carefully place the cabbage and the chickpeas, olives, artichokes and oranges on top of the hummus and press everything down lightly to secure it. Garnish with herbs and with thickened balsamic vinegar.