Mexican flavored chickpeas with pico de gallo

Name: Mexican flavored chickpeas with pico de gallo
Prep time: 30 min
Yield: 2
Cuisine: Mexikanisch
Ingredients: 200 g Rollgerste; 300 g Kichererbsen, vorgekocht; 50 g Radieschen; 10 g Koriander, frisch; 1 Stk. Avocado; 0.5 TL Cayennepfeffer, gemahlen; 1 TL Kreuzkümmel, gemahlen; 1 TL Paprikapulver, edelsüß; 0.5 TL Knoblauch, granuliert; 1 TL Salz; 0.5 TL Pfeffer, frisch gemahlen; 1 TL Sonnenblumenöl; 150 g Tomaten; 40 g Zwiebeln; 5 g Koriander, frisch; 1 Stk. Limette

8 Reviews

Chanelle B

Food Bloggerin, a tofu surprise

Mexican flavored chickpeas with pico de gallo

Chanelle B

Food Bloggerin, a tofu surprise

Gesamt: 30minSchwierigkeit: EasyHauptspeisenMexikanisch

8 ReviewsGesamt: 30minSchwierigkeit: EasyHauptspeisenMexikanisch

In summer I want meals with minimal cooking, but plain salads only stretch so far. I find I often make some sort of grain bowl, like this one with barley, chickpeas, pico de gallo, and fresh vegetables. It's more filling than a regular salad and makes a great lunch on the go.

Kochschritte

Schritt 1/5
01 / 05
For the pico de gallo, finely dice the tomatoes, onion, and coriander and mix with juice of one lime. Optionally add fresh jalapeno for spice. Set aside for the flavors to mix while the rest of the meal is prepared.
Schritt 2/5
02 / 05
Cook barley to package instructions and keep warm.
Schritt 3/5
03 / 05
Drain and rinse chickpeas. Add to a pan over medium heat and mix until most liquid has evaporated. Then add oil, cayenne, paprika, cumin, salt, pepper, and garlic powder and stir, cooking for 5-10 minutes until the chickpeas are golden.
Schritt 4/5
04 / 05
Slice radishes, avocado, and coriander and set aside.
Schritt 5/5
05 / 05
Add barley, cooked chickpeas, avocado, and radishes to a serving dish and top with pico de gallo and coriander. Add additional lime juice, chilis, or hot sauce to taste.