Potato, Beet and Chickpea Salad with Hard-boiled Eggs

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Potato, Beet and Chickpea Salad with Hard-boiled Eggs
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
250 grams
2
4
hard-boiled Eggs
2 handfuls
200 grams
cooked Chickpeas (canned)
2 teaspoons
1
Garlic clove (peeled)
freshly ground Pepper
3
Limes (juiced)

Preparation steps

1.

Halve potatoes. Peel beets and cut into wedges. Heat 3 tablespoons oil in a pan. Add beet and sear on all sides. Season with salt and pepper. Peel eggs and cut into quarters. Rinse, trim and spin lettuce leave dry. Sauté chickpeas in 1 tablespoon oil. Stir in mustard seeds and 100 ml (approximately 1/2 cup) water. Press garlic through a garlic press into the pan. Cover and cook 4-5 minutes over medium heat. Season with salt and pepper and let cool.

2.

Divide potatoes, beets, frisee, eggs and chickpeas among 4 small plates. To make dressing: Whisk 5 tablespoons oil with lime juice and season with salt and pepper. Drizzle dressing over each portion and season with salt and pepper. Serve with fresh bread, if desired.