Chickpea, Portobello, Broccoli, Apricot, Onion
Salad
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
30 min
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
This chickpea, portobello, broccoli, apricot and onion salad is a vegan and healthy dish that is ideal as a main course. Preparation takes about 30 minutes and is designed for 2 servings. The salad is rich in protein and fiber and is ideal for a light and nutritious meal.
Ingredients (26 ingredients)
-
2 Stück Onions, cut into rings
-
2 EL Olive oil
-
2 EL Balsamic vinegar
-
480 g Cooked chickpeas
-
2 EL Lemon juice
-
100 g Mild olive oil
-
2 cm Fresh ginger, grated
-
0.5 TL Cumin, ground
-
1 TL Salt
-
1 TL Chopped parsley
-
1 TL Cilantro
-
1 TL Mint
-
5 Stück Sweet apricots, cut into thin wedges
-
1 Prise Ground vanilla
-
1 EL Lemon juice
-
1 TL Olive oil
-
1 cm Fresh, mild red chili, diced
-
150 g Portobello mushrooms, cut into 1.5 cm strips
-
4 EL Chickpeas (remove from the hummus)
-
2 EL Frying oil
-
1 EL Organic Tamari/Soy sauce
-
1 Stück Large broccoli
-
1 EL Frying oil
-
1 EL Organic Tamari/Soy sauce
-
1 Stück Clove of garlic, peeled
-
2 EL Sesame or pumpkin seeds, toasted
Preparation (6 steps)
Prepare braised onions
Put 2 onions cut into rings into the mixing bowl, add 2 tbsp olive oil and simmer for 15 min./120°C/gentle stir setting without a measuring cup. Add 2 tbsp balsamic vinegar and boil down for 2 min./100°C/level 1. Season with salt and pepper.
Prepare hummus
Put 480 g cooked chickpeas, 2 tbsp lemon juice, 100 g mild olive oil, 2 cm fresh ginger, grated, ½ tsp cumin, ground, 1 tsp salt and pepper to taste in the mixing bowl and puree for 30 sec./level 8. Season with salt and pepper. Leave 4 tbsp chickpeas for frying with the portobello mushroom.
Mix apricot-cilantro salad
Mix 1 tsp each of chopped parsley, cilantro, mint, 5 sweet apricots, cut into thin wedges, 1 pinch of ground vanilla, 1 tbsp lemon juice, 1 tsp olive oil and 1 cm fresh, mild red chili, diced in a bowl and let it steep. Season with salt and pepper again before serving.
Prepare broccoli
Carefully peel the stalk of the broccoli with a small knife and cut it into two approx. 1.5 cm thick slices in cross section. Save the rest of the section for another time.
Fry portobello and broccoli
Fry 150 g portobello mushrooms, cut into 1.5 cm strips, 4 tbsp chickpeas (remove from the hummus) in a pan with 2 tbsp frying oil for 5 minutes on level 7 of 9 and turn regularly. In a second pan, sauté the broccoli slices with a whole clove of garlic, peeled, in 1 tbsp frying oil for approx. 5 minutes as well. Then deglaze both pans with 1 tbsp Organic Tamari/Soy sauce each, let it reduce and remove from the heat.
Serving
Spread the hummus on a wooden board or plate and distribute the remaining components on it a little more wildly. Sprinkle with 2 tbsp sesame or pumpkin seeds, toasted.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
Allergens
- Soy
- Sesame
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Couscous Salad with Vegetables
Rice or Pasta Salad
Petersilien Salat nach Aya
Salat
Petersilien Salat nach Elina
Salat
Grüne Power-Waffeln mit Dill-Gurken-Salat
Salat
Fermented Red Cabbage
Salad
Gedünsteter Rotkohl mit Äpfeln und Mandeln
Salat
Staudensellerie Fenchelsalat
Salat
Knackiger Karotten-Apfel-Snack
Salat