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Colorful summer salad with baked chickpeas

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Ingredients for 2 servings:

  • 3 handfuls of mixed salad
  • 2 handfuls of cherry tomatoes
  • 1 avocado(s)
  • ½ cucumber(s)
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp salt
  • 1 tsp agave syrup
  • ½ tsp pepper
  • 400 g chickpeas, pickled
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Drain and rinse the chickpeas. Mix with the remaining ingredients and roast in the oven at 200°C for 20-30 minutes until browned and crispy. Tear the lettuce into bite-sized pieces. Halve the cherry tomatoes. Halve and slice the cucumber. Dice the avocado. Combine the dressing ingredients and toss into the salad. Divide among bowls and sprinkle with the chickpeas.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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