Half warm chickpeas, zucchini and egg salad is my dinner tip for your really busy days
Ingredients for 1 serve
- 2 slices of lettuce
- 1 handful of arugula
- 1/4 of red pepper
- 1/4 of avocado
- 1/3 of small zucchini
- 100 g of chickpeas boiled or from a can
- 1 large egg
- Olive oil, balsamic vinegar, salt, spice: sweet pepper
Heat oven to 175 ° C. Toss chickpeas with pepper and a drop of olive oil and spread it on the pan. Bake at 175 ° C for 15 minutes until it becomes crispy. After 10 minutes add zucchini sliced on the pan with chcickepas.
Boil the eggs (hard-boiled).
Chop the other vegetables and put it on a plate: lettuce, arugula, avocado and diced peppers.
Prepare the topping: Mix 1 tsp of balsamic vinegar and 1 tsp of olive oil.
Add roasted chickpeas and zucchini on prepared salad, pour over salad dressing and add salted egg. We can serve!