For the dressing:
4 tbsp Mayo Vegan Sauce with Truffle by Condito The Green Line
1 tbsp apple cider vinegar
2 tbsp olive oil
For the chickpeas:
300g cooked chickpeas
1 tsp smoked paprika
1 tsp chili flakes (boukovo)
1 tsp curry powder
1 tsp salt
For the salad:
100g arugula leaves
1 cucumber, sliced
1 red bell pepper, diced
1 avocado, chopped
2 hard-boiled eggs
Prepare the dressing by mixing all the ingredients in a jar.
Dry the cooked chickpeas thoroughly with a towel. Place them on a baking sheet and toss with paprika, boukovo, curry powder, and salt. Roast in a preheated oven at 160°C for about 40 minutes, or until crispy.
Chop the vegetables: dice the red pepper, peel and chop the avocado, and slice the cucumber thinly using a potato peeler or knife. Arrange the vegetables on a platter, add the roasted chickpeas, arugula, hard-boiled eggs, and the dressing you prepared.
Toss everything together and serve immediately!
For the dressing:
4 tbsp Mayo Vegan Sauce with Truffle by Condito The Green Line
1 tbsp apple cider vinegar
2 tbsp olive oil
For the chickpeas:
300g cooked chickpeas
1 tsp smoked paprika
1 tsp chili flakes (boukovo)
1 tsp curry powder
1 tsp salt
For the salad:
100g arugula leaves
1 cucumber, sliced
1 red bell pepper, diced
1 avocado, chopped
2 hard-boiled eggs
Prepare the dressing by mixing all the ingredients in a jar.
Dry the cooked chickpeas thoroughly with a towel. Place them on a baking sheet and toss with paprika, boukovo, curry powder, and salt. Roast in a preheated oven at 160°C for about 40 minutes, or until crispy.
Chop the vegetables: dice the red pepper, peel and chop the avocado, and slice the cucumber thinly using a potato peeler or knife. Arrange the vegetables on a platter, add the roasted chickpeas, arugula, hard-boiled eggs, and the dressing you prepared.
Toss everything together and serve immediately!
For the dressing:
4 tbsp Mayo Vegan Sauce with Truffle by Condito The Green Line
1 tbsp apple cider vinegar
2 tbsp olive oil
For the chickpeas:
300g cooked chickpeas
1 tsp smoked paprika
1 tsp chili flakes (boukovo)
1 tsp curry powder
1 tsp salt
For the salad:
100g arugula leaves
1 cucumber, sliced
1 red bell pepper, diced
1 avocado, chopped
2 hard-boiled eggs
Prepare the dressing by mixing all the ingredients in a jar.
Dry the cooked chickpeas thoroughly with a towel. Place them on a baking sheet and toss with paprika, boukovo, curry powder, and salt. Roast in a preheated oven at 160°C for about 40 minutes, or until crispy.
Chop the vegetables: dice the red pepper, peel and chop the avocado, and slice the cucumber thinly using a potato peeler or knife. Arrange the vegetables on a platter, add the roasted chickpeas, arugula, hard-boiled eggs, and the dressing you prepared.
Toss everything together and serve immediately!
TASTEYOURFAVORITEDISHESTASTEYOURFAVORITEDISHES
