Summary

Ingredients

• 1 cucumber (s)
• 4 carrot (s)
• 1 shallot (s)
• 1 clove garlic
• 10 g parsley
• 250 g chickpeas (can), drained
• 1 teaspoon curry powder
• 1 teaspoon honey
• 1 avocado (s)
• 1 tablespoon lemon juice
• 5 g sesame seeds

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Instructions

1. Peel the garlic, shallot, carrots and avocado. Chop the garlic, cut the shallot into rings, wash the carrots and cut into strips. Cut the avocado into small pieces.
2. Fry the chickpeas in a pan for approx. 5 minutes until crispy. Add the garlic, onion and carrots to the pan and fry for about 2 minutes. Add the curry and honey and let it caramelize.
3. Wash the cucumber and cut into slices. Mix with the lemon juice, parsley, chopped avocado and sesame seeds into the salad and serve.
4. I tracked the foods I used and got the following macronutrients for the full amount:
5. Carbohydrates: 85 g
6. Protein: 25 g
7. Fat: 30 g