Quail Salad with chickpeas

Quickly made, delicious, nutritious and light.

Preparation time 20 minutes .. Baking 10 minutes


  • 280 g quail fillet
  • 2 stalks celery, chopped
  • 1 leek, dune rings
  • 2 pickled sweet peppers, diced
  • 120 g cooked chickpeas
  • 100 g cooked brown rice
  • salt & pepper


  • 3 tbsp elderflower vinegar
  • 4 tbsp olive oil
  • 1 tsp mustard
  • salt & pepper


Taste the quails with salt and pepper and bake in a small knob of butter in a pan on both sides. Put aside.

Put in a large bowl of fresh and finely chopped celery stalks, fresh and dune sliced leeks, cooked rice, pickled and finely chopped red peppers and the cooked chickpeas. Cut the quails in thin strips and add by the remaining ingredients. Mix everything gently together.

Mix all dressing ingredients together. Pour over the salad with the dressing and mix gently again.

Did you forget to soak the chickpeas in advance? Just cook them the same day for 40 minutes in the microwave at full power.

Bon appetit!

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