Crispy chickpea salad
Preparation
Drain the chickpeas, then toss them with paprika, salt, and pepper. Next, place them on a baking sheet lined with parchment paper and bake in a preheated oven at 200 degrees for 15–20 minutes until crispy. Chop the vegetables, shred the lettuce, and dice the cucumber. Add the tuna to the salad, season with salt and pepper, then sprinkle with chives.
Chop the avocado as well, and finely chop the parsley.
Meanwhile, prepare the dressing: mix the mustard with a little water, lemon juice, and sweetener. As soon as the chickpeas are baked, scatter them over the salad base. Divide this into two plates, crumble the vegan feta alternative on top, add the avocado, drizzle with the dressing, and finally sprinkle with fresh parsley.
