Easy Recipe

40' cooking time

4 Servings (1 big salad)

10' preparation time

Recipe execution

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!

Ingredients

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