Chickpea salad with salmon

Name: chickpea salad with salmon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g winter carrot; 3 el sunflower oil; 1 Red onion; 400 g fresh green beans; 1 lemon cleaned up; 3 el tahini sesame paste; 2 el mild yogurt; 700 g canned chickpeas; 300 g salmon fillet; 40 g arugula

Salad with chickpeas, winter carrot, onion, lemon, yogurt, green beans, salmon, arugula

Ingredients

Kitchen Stuff

1 grill pan

Directions

Peel the winter carrot and cut into ½ cm slices.
Heat the oil in a frying pan and cook the carrot for 5 min. On medium heat. Add pepper and possibly salt. Change regularly.
In the meantime, cut the onion into wafer-thin half rings. Put in a bowl, pour hot water over it and let alone until use.
Clean the green beans and halve them. Add the green beans to the carrot and cook for 3 minutes.
Grate the yellow skin of the lemon and squeeze out the fruit.
Mix the lemon zest and 4 tbsp juice with the tahini and yogurt into a dressing. Season with pepper and salt.
Rinse the chickpeas under cold water and let them drain well in a colander. Then mix in a large bowl with the dressing. Scoop the carrot and green beans through it.
Brush the salmon fillet with the oil and sprinkle with salt and pepper.
Heat the grill pan without oil or butter and grill the salmon for 4 minutes. Turn halfway.
Drain the onion and scoop with the arugula through the chickpea salad. Divide the salmon into pieces over the salad and serve. Yummy! .