Zucchini, chickpea and avocado salad

Ingredients for 1 servings:

• 150 g chickpeas from the can
• 1 small avocado(s)
• 1 tangerine(s)
• 1 small zucchini
• some nuts
• 1 slice(s) raw ham, optional
• 50 g natural yogurt, low-fat
• n. B. herbs, e.g. thyme and rosemary
• salt and pepper
• 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Simple and delicious

Quarter the zucchini and slice it. Then fry it in olive oil until it reaches the desired firmness. Just before the end, add the chickpeas and half a crushed garlic clove and fry briefly. Peel and tear the tangerine (you can fillet it if you like). Finely chop the ham (if using) and nuts, cut the avocado into strips in its skin, and carefully scrape it out of the skin with a spoon. For the dressing, mix the yogurt and the other finely chopped half of the garlic clove with pepper and salt, and the herbs to taste. Arrange the zucchini in a circle on the plate until it is completely covered, then arrange the chickpeas in a circle, but further in the center, and arrange the avocado strips on top like a flower. Place the tangerine in the center of the plate and scatter the nuts and ham (vegetarians can omit this) over the salad. Season with pepper and salt. The dressing can be drizzled over the salad or eaten as a dip.