For the chickpea salad, finely chop the onions and garlic. Cut the vegetables into small pieces. Finely chop the basil and cashew nuts as well.
Mix all ingredients and season with salt, pepper and a little curry. Stir in the balsamic and olive oil to taste and sprinkle with the chopped cashew nuts and basil.
Related Recipes:
Chickpea LoafFor the chickpea loaf, soak chickpeas for one night, then boil until soft. Drain, mash lightly. Mix with eggs...
Chickpea Salad with Chicken and Oranges From the SteamerFor the chickpea salad, soak the chickpeas overnight in plenty of water. The next day, drain the soaking water...
Chickpea DumplingsFor the chickpea dumplings, soak the chickpeas overnight in cold water, drain the water and rinse. The...
Broiler Breast Stuffed with BasilCool the chicken breasts, dry them and cut a deep pocket in each breast with a sharp kitchen knife. Toast the...
Pigeon Kitchen Herb Curry – Geng Kae Nok PirapI N F O A memorable curry from northern Thailand, where the fresh culinary herbs soften the effect of the...
Yellow Chicken Curry with Pointed Cabbage – Karlheinz Hauserof course also be cooked in a rice stove. For the sauce, remove the outer hard leaves from the lemongrass...
Asparagus Salad with PestoAn asparagus recipe for gourmets: Roast pine nuts. Cool. Rinse asparagus spears. Peel white asparagus spears...
Thai Green Curry with Smoked Pork TenderloinFirst trim the pork tenderloin (remove fat and silver skin). Fill the wok with the smoked flour and heat until...
Indian Style White Cabbage CurryCoarsely chop the cashews and roast until golden. Cut the white cabbage into 1 cm wide strips, leaving out the...
Bori Curry1 For the herb mixture, roast the almonds, cashew and sesame seeds, peanuts, chickpeas and onion in a frying...