Roasted chickpea salad

Ingredients for 4 servings:

• 1 cucumber(s)
• 4 carrots
• 1 shallot(s)
• 1 garlic clove(s)
• 10 g parsley
• 250 g chickpeas (can), drained
• 1 tsp curry powder
• 1 tsp honey
• 1 avocado(s)
• 1 tbsp lemon juice
• 5 g sesame

Instructions

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

rich in protein and fiber

Peel the garlic, shallot, carrots, and avocado. Chop the garlic, slice the shallot into rings, wash the carrots, and slice the avocado. Chop the avocado. Stir-fry the chickpeas in a pan for about 5 minutes until crispy. Add the garlic, onion, and carrots to the pan and cook for about 2 minutes. Add the curry and honey and let it caramelize. Wash and slice the cucumber. Mix it with the lemon juice, parsley, chopped avocado, and sesame seeds into the salad and serve. I tracked the foods I used and got the following macronutrients for the entire batch: Carbohydrates: 85 g Protein: 25 g Fat: 30 g