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
Colorful Summer Salad with Baked Chickpeas
Colorful Summer Salad with Baked Chickpeas

Instructions

  1. 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.
  2. 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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