Ingredients
Scale
- 2 cups arugula or mixed greens
- 1 cup cooked chickpeas
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt & pepper to taste
- 1 tsp olive oil
- 1 avocado, diced
- 5-6 cherry tomatoes, halved
- 1 cup shredded carrots
- 5-6 green olives (pitted)
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Pat dry the chickpeas, then toss them in olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- Boil the egg in water for 6-7 minutes for a soft-boiled texture. Transfer to an ice bath before peeling.
- In a bowl, layer arugula or mixed greens as the base. Top with roasted chickpeas, avocado, cherry tomatoes, shredded carrots, and halved egg.
- Season with salt and pepper and garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 186mg