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Beetroot salad with fig currant hummus and chickpeas
Salad as main course with chickpeas, chicory, hummus, beets, leaf lettuce, pomegranate and wraps.
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Ingredients
Directions
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Put the chickpeas in a colander, rinse under cold running water and let drain.
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Heat the oil in a frying pan and fry the chickpeas over medium heat in 6 min. Until golden brown.
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Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half.
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Remove the hard core and cut the leaves into pieces. Spoon the hummus with the beetroot.
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Divide the lettuce, chicory and grated beets on a dish and sprinkle with chickpeas and pomegranate seeds.
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Season with pepper and salt. Serve with the rest of the hummus and the Lebanese wraps.
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Nutrition
500Calories
Sodium22% DV520mg
Fat26% DV17g
Protein30% DV15g
Carbs21% DV64g
Fiber60% DV15g
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