Chickpea salad (a bit oriental) with two kinds of beans and artichokes

E canned food ...? Whaaaat? Please keep your attitude. Because I confess officially: This delicious salad comes to 80% from cans.

With legumes such as beans and chickpeas or vegetables, which otherwise either elaborately prepared or must be cooked for hours, you can from time to time quite wonderful resort to the finished cooked version made of glass or tin. Just look at the label to buy good products with no added sugar, preserving additives and artificial acidulants.

In combination with a few fresh ingredients and strong flavors, you can quickly create great salad variations on buffets Being a light lunch in the office or as an ideal picnic companion will definitely make you a favorite.

Today's recipe: This recipe for an oriental-flavored chickpea salad with two kinds of beans and artichokes. I LOVE artichokes. All in all, I like to cook them, then relish leaflets for leaflets with an egg vinaigrette. But if it is only about the floors - right here with the preserve. The beans also provide plenty of vegetable protein, have a low glycemic index, are gluten-free and make you nice and full. Even without bread, rice or noodles so a really good meal.

It is arranged (in my new favorite Easter holiday purchase, a Blumeranten bowl of Bunzlauer ceramic):

The salad can also be served in a decorative setting in Weck glasses or transported in a leak-proof way. In the summer (we do not give up hope!) It stays great for a few hours without cooling and can handle the transport to the beach or to the barbecue area without any fuss.

And this is how it works for 6 -8 people:

2 cans of chickpeas and 1 can of kidney beans of 400g in a colander, drain and place in a colander to give a bowl. Boil 400g TK green beans in salted water according to the package instructions (about 6-8 minutes). Drain and add to the bowl. ( Keep 1 ladle of cooking water .) Peel off 2 onions and finely chop. 1 eggplant and 1 red pepper into small cubes. Fry the onions, aubergines and peppers in 2 tablespoons olive oil in a pan until the aubergine is browned. 1 can artichoke bottoms drain well, quarter or halve and fry for a few minutes in the pan. Add 1 tablespoon of Ras-el-Hanout spice mixture to the vegetables and sauté briefly. Deglaze with the stored bean water. Add 100g cream cheese to the vegetables, season well with salt & pepper and stir until well blended.

Add the vegetables to the beans Bowl and stir thoroughly. Turn on 4 tablespoons white wine vinegar , juice 1 lemon , 1/2 teaspoon cinnamon and 3 tbsp olive oil . 1/2 fry slices of parsley and chop under the salad. Possibly.