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Ingredients
Preparation
Step 1 Oven at 180 ° C Preheat circulating air.
Step 2 Pat the chickpeas dry. Mix in a bowl with thyme, salt, pepper and rapeseed oil.
Step 3 Line a baking tray with baking paper, spread the chickpeas on it and bake in the oven for about 20 minutes.
Step 4 Meanwhile, chop the lettuce into small pieces and dice the avocado. Place in a bowl along with the pomegranate seeds.
Step 5 For the dressing, combine olive oil, balsamic vinegar, salt and pepper.
Step 6 Pour the dressing over the salad and sprinkle the baked chickpeas on top.
150 g Cooked chickpeas
1 tsp Dried thyme
Pinch of Salt & pepper
2 tsp Rapeseed oil (10 g)
150 g Lettuce
1 Avocado (150 g)
50 g Pomegranate seeds
1 tbsp Olive oil (15 g)
1 tbsp Balsamic vinegar (15 ml)
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