Chickpea salad with mint

Ingredients for 8 servings

• 300 g green beans
• 20g fresh ginger
• 1 clove garlic
• 5 tbsps. Olive oil
• 3 tbsps. Lemon
• Salt, Pepper, Sugar
• 240 g chickpeas (can)
• 50 g red onions
• 150 g tomatoes
• 1 bunch mint
• 2 tablespoons black sesame seeds

Time: 1 h plus steeping time

Preparation

1. Clean beans, wash, cut in half and cook 6-8 minutes in boiling salted water, rinse and drain well.

2. Peel ginger, only in very thin slices, then cut into fine strips. Cut garlic into very small cubes and sauté in 1 tablespoon olive oil colorless. Allow to cool, mix with the remaining oil and the lemon juice. Ginger, season with salt, pepper and a pinch of sugar. Chickpeas in a colander cold rinse and drain. Mix with the marinade and leave for 1-2 hours.


3. Halve onions and cut into thin columns. Tomatoes into quarters remove seeds and cut into cubes. Pluck off mint leaves and coarsely chop. Give beans, onions, tomatoes and mint for the chickpeas, served with lift and sprinkled with sesame seeds.

Nutritional information per serving: 124 kcal
• 3 g protein
• 8 g fat
• 8 g carbohydrates