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Chickpea salad with egg and a spicy vinaigrette

served with pepper, tomato, cucumber and red onion
The Korean dressing has the touch of the gochujang chilli paste to give it a unique and spicy flavour.
  • Nice and quick!

    Nice and quick!

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

egg, wheat, soya, gluten, sesame

Utensils:

Ingredients

Cooked chickpeas

Red onion

Egg

Red pepper

Cherry tomatoes

Cucumber

Korean dressing

Gomasio

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2925
699
32
6
77
20
21
31
223
419

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Bring plenty of water to a boil in a small pot. Once the water boils, add the eggs and cook them for 10 minutes. Drain the water, crack the eggs and let them cool down under tap water. Peel them and set aside.
2.
Wash the vegetables. Finely chop the onion, pepper and cucumber without its skin. Cut the tomatoes in half and then into thin wedges. Drain and wash the chickpeas. Mix the vegetables and chickpeas in a bowl and add the dressing. Reserve some of the tomatoes for garnish. Mix it well and season to taste.
3.
Serve the chickpea salad on a plate and garnish it with the egg cut into quarters, the tomatoes and the gomasio.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2925
699
32
6
77
20
21
31
223
419
kJ
kcal
g
g
g
g
g
g
mg
mg