Chickpea Salad with Red Pepper and Raspberry Vinegar – Rue Traversette x Pierre Augé

The chickpea salad from Rue Traversette is a refreshing and light dish, perfect for hot days or as a side to grilled food. The chickpeas provide a good portion of protein, the red pepper adds a summery note, and the raisins ensure a sweet taste. The dish is rounded off with a fruity raspberry vinegar and olive oil. This chickpea salad in a jar was created in collaboration with the Southern French chef Pierre Augé. In 2010, Pierre was a finalist in the first season of the Top Chef show. In 2014, he returned to this competition and won. Pierre Augé has established himself as a key figure in French gastronomy, thanks to his unique cuisine that focuses on Mediterranean products. In his Bib Gourmand restaurant "La Maison de Petit Pierre" in Bezier, he cooks creative, French crossover cuisine, always spicy and with a twinkle in his eye.

Chickpea Salad – vegan salad in a jar

With a lot of love, Rue Traversette has been cooking up all the beautiful and good things that the vegetable and herb garden provides since 2005. In the small cannery of Stephane Strobl, who has a Bavarian father and a French mother, wonderful vegetarian spreads and vegetable creams are created. Each product reflects the talent and creativity to reinterpret known mixtures and complement them with original ingredients. In the small village of Saint-André-de-Sangonis, in the heart of Languedoc, between the vineyards in the Hérault department, Stephane has fulfilled a lifelong dream with his vegetable cannery and provides delicious, aromatic vegetables in a jar that bring the authentic, pure taste to our homes.