Colorful Summer Salad with Baked Chickpeas
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 handfuls mixed salad
- 2 handfuls cherry tomato (s)
- 1 avocado (s)
- 0.5 ½ cucumber (s)
For the dressing:
- 3 tablespoon olive oil
- 2 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 teaspoon agave syrup
- 0.5 teaspoon ½ pepper
Also:
- 400 g chickpeas, pickled
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder, smoked
Print Recipe
Pin Recipe Instructions
- Drain and wash the chickpeas. Mix with the remaining ingredients and roast in the oven at 200 degrees for 20-30 minutes until they turn brown and crispy.
- Pluck the lettuce into bite-sized pieces. Halve the cherry tomatoes. Halve the cucumber and cut into slices. Dice the avocado. Mix the dressing ingredients and mix into the salad. Spread on bowls and sprinkle with the chickpeas.
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