Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 800 grams of canned chickpeas thoroughly, then pat them completely dry with a clean kitchen towel to ensure crispiness.

2. 2

   In a large bowl, toss the dried chickpeas with 3 tablespoons of vegetable oil, 1 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until every chickpea is evenly coated.

3. 3

   Heat a large frying pan or skillet over medium-high heat until it is hot, then add the seasoned chickpeas and flash-fry for 6-8 minutes, stirring frequently, until they are lightly golden and slightly crispy.

4. 4

   While the chickpeas are frying, prepare the fresh cabbage salad by combining 300 grams of finely shredded green cabbage, 0.5 small (50 grams) thinly sliced onion, 2 tablespoons of apple cider vinegar, 1 tablespoon of vegetable oil, 1 teaspoon of sugar, 0.5 teaspoon of caraway seeds, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper in a separate bowl, tossing well to combine.

5. 5

   Prepare the dill-mustard sauce by whisking together 150 grams of plain yogurt, 2 tablespoons of freshly chopped dill, 1 tablespoon of Dijon mustard, 1 teaspoon of apple cider vinegar, 0.5 teaspoon of sugar, a pinch of salt, and a pinch of black pepper until the mixture is smooth and well-combined.

6. 6

   Serve the flash-fried chickpeas immediately, accompanied by generous portions of the tangy fresh cabbage salad and a delicate drizzle of the homemade dill-mustard sauce over both components for a burst of authentic German flavor.