Beetroot salad with fig currant hummus and chickpeas

Name: beetroot salad with fig currant hummus and chickpeas
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 g canned chickpeas; el peanut oil; 300 g chicory; 200 g hoemus fig and cranberry; 400 g chilled grated beetroot; 100 g young leaf lettuce with arugula; 100 g fresh pomegranate seeds; 4 Lebanese wrap

Salad as main course with chickpeas, chicory, hummus, beets, leaf lettuce, pomegranate and wraps.

Ingredients

Directions

Put the chickpeas in a colander, rinse under cold running water and let drain.
Heat the oil in a frying pan and fry the chickpeas over medium heat in 6 min. Until golden brown.
Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half.
Remove the hard core and cut the leaves into pieces. Spoon the hummus with the beetroot.
Divide the lettuce, chicory and grated beets on a dish and sprinkle with chickpeas and pomegranate seeds.
Season with pepper and salt. Serve with the rest of the hummus and the Lebanese wraps.