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2 Serves
66 Mins
Preheat your oven to 200°C. Drain and rinse the chickpeas, pat them dry with paper towels, toss with olive oil and salt, and roast on a baking sheet until golden and crispy.
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Vitamin K
49 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
261 µg / 400 µgCalcium
111 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
252 mg / 1,250 mgPotassium
689 mg / 4,700 mgSodium
1208 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
12 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Wash the lettuce and vegetables thoroughly using a salad spinner, then use a chef's knife on a cutting board to chop the lettuce, cucumber, and tomato into bite-sized pieces.
In a small mixing bowl, whisk together the vegan mayonnaise, vinegar, salt, and black pepper to create the dressing.
Combine the chopped vegetables and the crispy roasted chickpeas in a large bowl, drizzle with the prepared dressing, and toss gently to coat.
59
g7
g30
g
