Ingredients
Scale
- 2 cups arugula or mixed greens
- 1 cup cooked chickpeas
- 1 tsp smoked paprika
- 1 tsp cumin
- 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 the oven to 400°F (200°C). Pat the chickpeas dry and toss them with olive oil, smoked paprika, cumin, salt, and pepper in a mixing bowl. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
- In a saucepan of boiling water, gently place the egg and cook for 6-7 minutes for a soft yolk. Transfer to ice water to cool before peeling and slicing in half.
- In a serving bowl, layer arugula or mixed greens at the bottom. Top with roasted chickpeas, diced avocado, cherry tomatoes, shredded carrots, green olives, and soft-boiled egg halves.
- Season to taste with salt and pepper. Garnish with fresh parsley and drizzle with olive oil or your favorite dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad bowl (approximately 400g)
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 186mg