Especially when it's finally nice and hot outside, you don't want to spend much time in the kitchen and would rather have more refreshing meals. My daughter made a very good salad with a protein-rich dressing here, you have to try it:
Read also: Recipe for a summer lasagna with pomegranate seeds and burrata
Photo by Lara, meinhaushalt.at
Preheat the oven to 180°C (356°F) fan-assisted.
Drain the chickpeas, preferably wipe them with a cloth - the drier the chickpeas, the crispier they will be.
Extra info: the drier the chickpeas are, the crispier they will be.
Then place the chickpeas in a bowl, mix well with olive oil; all chickpeas should be well coated. Now spread all the chickpeas on a baking tray lined with parchment paper and bake in the oven for approx. 30 minutes at 180°C (356°F) fan-assisted. Then remove the tray, put the chickpeas back into the olive oil bowl, and now add the spices: garlic powder, paprika powder, salt, and pepper.
Extra info: The spices are added later because they burn too quickly and then taste bitter.
Cook the quinoa according to the package instructions and then let it cool down.
For the dressing, mix the Skyr, 1 tbsp olive oil, balsamic vinegar, lemon juice, mustard, salt, and pepper well.
Cook the edamame in some salted water, drain, and set aside. Cut the cucumber, tomatoes, and onion into bite-sized pieces. Remove the pomegranate seeds from the pomegranate and collect them in a small bowl. Finely chop the parsley.
Now prepare the salad: Mix the quinoa with the cucumber, tomatoes, onion, and edamame. Crumble the feta over the salad. Pour the dressing over everything and top with the pomegranate seeds and parsley.
Posted on: 07/08/2026
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