Warm salad with chickpeas and Fenugreek microplants

We have invited Chef John again to present a warm chickpea salad with Fenugreek microplants.

The microplants in the recipe were grown in the Babylon Garden System from certified organic seeds.

Ingredients for 2 people :

• 3 tablespoons seed mix
• 1 tablespoon butter
• 1 can of chickpeas ( aprox 400 g )
• 1 tablespoon chopped oregano
• 1 small chopped red cabbage ( aprox 400 g )
• 1 Ishtar tray microplants Fenugreek shredded
• 4 carrots, thinly sliced
• 1 jar dried tomatoes in oil, finely chopped ( aprox 200 g )
• 1 sprig parsley, finely chopped
• 1 packet feta cheese ( aprox 200 g )
• Salt and pepper

Sauce :

• the juice from 1 large lemon
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey

Preparation:

Heat a frying pan over medium heat then add the seed mix. Stir until lightly browned (2-3 min), then place on a plate.

In the same pan, melt the butter with the chickpeas, oregano, salt and pepper and stir for about 5 min. Remove from heat.

In a bowl mix the fenugreek, shredded cabbage, carrots, dried tomatoes and parsley.

Pour the above sauce over the mixture.

Place the salad on a plate and top with the chickpeas, feta cheese pieces and seed mix.

Heat a frying pan over medium heat then add the seed mix. Stir until lightly browned (2-3 min), then place on a plate.

In the same pan, melt the butter with the chickpeas, oregano, salt and pepper and stir for about 5 min. Remove from heat.

In a bowl mix the fenugreek, carrots, dried tomatoes and parsley.

Pour the above sauce over the mixture.

Place the salad on a plate and top with the chickpeas, feta cheese pieces and seed mix.

ENJOY YOUR MEAL!