Spelled & pointed cabbage salad

with fresh raspberries & crispy chickpeas

  • 20 min
  • 4 pers
  • Video
Recipe by Ditte Ingemann


  • 4 dl pearl spelled
  • ½ pcs pointed cabbage
  • 2 pcs avocadoes
  • 125 g fresh raspberries
  • 4 pcs spring onions
  • 150 g Earth Control roasted & salted chickpeas


  • 4 tbsp olive oil
  • 1 pcs lemon, the juice from here
  • ½ pcs eco lemon, grated shell from here
  • Salt og pepper


Rinse the spelled and cook as directed on the bag. Drip and cool in a sieve. Cut the cabbage just fine and mix with the cooked spelled kernels in a large bowl. Cut the avocados into small cubes and spread over the salad along with fresh raspberries and finely chopped spring onions. Whisk together the ingredients for the dressing, season with salt/pepper and pour over the salad. Before serving, top with roasted & salted Chickpeas.


Chickpeas are the new variety in the salad, which fits the vegetarian trend of the time as a vegetable alternative to animal protein. Chickpeas often have to soak overnight and boil for 20-30 minutes [...]
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