Summary

Ingredients

• 150 g canned chickpeas
• 1 small avocado (s)
• 1 mandarin (s)
• 1 small zucchini
• some nuts
• 1 slice (s) raw ham, optional
• 50 g plain yourt, low-fat
• Herbs, e.g., Thyme and Rosemary
• salt and pepper
• 1 clove garlic

Print Recipe Pin Recipe

Instructions

1. Quarter the zucchini and cut into slices. Then fry in olive oil until the desired firmness is achieved. Just before the end, add the chickpeas and half a crushed clove of garlic and fry briefly.
2. Peel and tear the tangerine (if you want, you can fillet it). Chop the ham (if necessary) and nuts, cut the avocado into strips in the skin and carefully scrape out the skin with a spoon.
3. For the dressing, mix the yoghurt and the other finely chopped half of the garlic clove together with salt and pepper and the herbs to taste.
4. Distribute the zucchini in a circle on the plate until it is completely covered, then distribute the chickpeas in a circle, but further in the middle and arrange the avocado strips on it like a flower. Place the tangerine in the middle of the plate and sprinkle nuts and ham (vegetarians leave this out) over the salad. Season with pepper and salt.
5. The dressing can be added to the salad or eaten as a dip.