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Description

This chickpea and pineapple salad is a light and refreshing dish, ideal for summer. With a combination of sweet and savory flavors, it is both satisfying and low in calories. Preparation is quick and easy, making it perfect for student cooking or as a protein-rich meal after a workout. The salad is vegetarian and can easily be made vegan by replacing the yogurt with a plant-based alternative.

Ingredients (13 ingredients)

Preparation (3 steps)

Prepare ingredients

Drain 215g chickpeas. Drain 170g pineapple in its own juice. Dice 2 small cucumbers and 1 small red onion finely. Also dice 50g light ham cubes and 3 hard-boiled eggs size M. Finely chop 1 tbsp dill.

Prepare the salad dressing

Thermomix® Setting

10 sec/Speed 3

Add 1 tbsp tahini, 1 tbsp medium-hot mustard, 2 tbsp light balsamic vinegar, 2 tbsp plain yogurt 3.5%, salt and pepper to the mixing bowl and mix for 10 sec./speed 3.

10 sec

Mix the salad

Place the prepared ingredients (215g chickpeas, 170g pineapple, 2 small cucumbers, 1 small red onion, 50g ham cubes, 3 boiled eggs, 1 tbsp dill) in a bowl. Pour the dressing from the mixing bowl over it and mix gently.