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WendyD
Chickpea salad with salmon
Salad with chickpeas, winter carrot, onion, lemon, yogurt, green beans, salmon, arugula
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Ingredients
Directions
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Peel the winter carrot and cut into ½ cm slices.
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Heat the oil in a frying pan and cook the carrot for 5 min. On medium heat. Add pepper and possibly salt. Change regularly.
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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.
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Clean the green beans and halve them. Add the green beans to the carrot and cook for 3 minutes.
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Grate the yellow skin of the lemon and squeeze out the fruit.
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Mix the lemon zest and 4 tbsp juice with the tahini and yogurt into a dressing. Season with pepper and salt.
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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.
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Brush the salmon fillet with the oil and sprinkle with salt and pepper.
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Heat the grill pan without oil or butter and grill the salmon for 4 minutes. Turn halfway.
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Drain the onion and scoop with the arugula through the chickpea salad. Divide the salmon into pieces over the salad and serve. Yummy! .
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Nutrition
520Calories
Sodium10% DV245mg
Fat43% DV28g
Protein58% DV29g
Carbs10% DV30g
Fiber64% DV16g
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