Chickpea salad with bell pepper and soft-boiled egg, lemon-sesame sauce
Cooking time
21 minutes
Preparation time: 15 minutes / Cooking time: 6 minutes
Calories
323 Kcal per 1 serving
Ingredients (for 4 servings)
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Extra-fresh eggs at room temperature
4
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Chickpeas
1 large tin(approx. 400 g, drained) or dried chickpeas (200 g, but allow for 12 h soaking + 1 h boiling time)
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Red peppers
2
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Red onion
1
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Lemon
1
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Kadoya roasted sesame oil
2 tablespoons
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Cumin powder
2 teaspoons
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Sesame seeds
Optional
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Salt and pepper
Directions
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Bring water to the boil in a saucepan and gently immerse the eggs. Cook for 5 minutes (if the eggs are cold, place them slowly in the pan and cook for an additional 1 minute, i.e. 6 minutes). Drain and run under cold water. Leave to cool.
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Squeeze lemon.
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Drain and rinse chickpeas.
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Remove seeds from peppers and cut into small dices.
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Peel and finely chop onion.
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Place all ingredients in a bowl and add cumin, lemon juice, sesame oil, salt and pepper.
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Mix well and chill.
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Gently shell the eggs.
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Just before serving, divide the salad between 4 bowls, sprinkle with sesame seeds for decoration and place an egg in each bowl.
Products used in this recipe
Roasted Sesame Oil
Roasted sesame oil gives rich, flavorful nutty taste to your dishes.
©Stephanie Jouan