Ingredients

• 300 g chickpeas (cooked, drained)*
• 1.5 tablespoons gyros/kebab seasoning
• 1 teaspoon olive oil
• 1 tablespoon spicy ketchup
• 1 red onion
• 3 medium pickles
• 1 small can of corn
• 1 leek
• 1 red bell pepper
• optional: 5 slices of pineapple (e.g. canned)
• 5 tablespoons mayonnaise
• 1 tablespoon yogurt or sour cream
• 1/2 iceberg lettuce or Chinese cabbage
• 1 tablespoon parsley

Preparation

1. Drain the chickpeas, put them in a pan with olive oil, add gyros seasoning, mix and fry, stirring occasionally, for about 3 minutes. Transfer to a medium-sized salad bowl and drizzle with ketchup.
2. Peel the red onion, dice it, sprinkle with salt, then place it in the salad bowl.
3. Add another salad layer of peeled and diced pickles, then drained corn.
4. Cut off the roots of the leek and the green leaves. Cut the white and light green part of the leek lengthwise into 4 parts and rinse. Chop, place in a sieve and pour boiling water over it from a kettle, drain thoroughly. Place in the salad bowl.
5. Add diced bell pepper and then optionally pineapple.
6. Cover with mayonnaise mixed with yogurt (or sour cream) and chopped lettuce (or Chinese cabbage) mixed with chopped parsley.