Ingredients (2 servings)
Dressing
- Juice of 1 organic lemon
- 2 tbsp olive oil
- 2 tbsp organic wine vinegar-honey
- 2 tsp tomato paste
- 1 tsp mustard
- Salt & pepper
Salad
- 150 g pre-cooked Puy lentils
- 1 can chickpeas
- 1 tsp sweet paprika powder
- ½ tsp garlic powder
- 1 red onion
- 2 mini cucumbers
- 80 g feta or plant-based alternative
- Fresh parsley
- 2 tbsp Keimkraft Topping
Preparation
Cook the Puy lentils according to the package instructions and let them cool completely.
Rinse the chickpeas, pat them dry, season with paprika powder and garlic, and roast at 180 °C for about 15–20 minutes until crispy.
Mix all the dressing ingredients together.
Now layer the jars: first the dressing, then the Puy lentils, red onion, cucumbers, crispy chickpeas, parsley, and feta. Finally, sprinkle with a Keimkraft Topping of your choice.
