90 min
Suitable for vegetarians
Type of dish: Legumes, Salads
Temperature: Cold
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Chickpeas 0.35 kg
Lettuce 0.5 ud
Grated carrot 0.15 kg
Eggs 1.5 ud
Salad tomato 0.1 kg
Garlic, bulb 0.4 ud
Olive oil, capsules 5.0 ud
Vinegar, capsules 5.0 ud
Table salt, sachets 5.0 ud
  • Boil the chickpeas in boiling water, if possible inside a net so that they do not hit each other. The chickpeas should be tender and whole.
  • Make a mild alioli, or a mayonnaise with garlic.
  • Mix the chickpeas with the alioli, the scallion cut into brunoise and the diced tomatoes and keep in the fridge.
  • Boil the eggs, cool, peel and chop them into brunoise.
  • Clean the lettuce and cut into julienne.
  • Chop the piquillo pepper into brunoise.


  • Make a crown with the lettuce and the grated carrot.
  • With a hoop, place the mixture of chickpeas, chives, tomato and alioli in the centre.
  • decorate with the piquillo and the boiled egg placing them on top of the chickpeas.
Nutritional information (1 portion)
Fiber 11.78 g
Saturates 10.0 g
Monounsaturated fatty acids 26.47 g
Polyunsaturated fatty acids 38.82 g
Cholesterol 98.08 mg
Calcium 160.19 mg
Iron 6.05 mg
Zinc 1.08 mg
Vitamin A 528.25 ug
Vitamin C 14.01 g
Folic acid 148.73 ug
Salt (Sodium) 891.47 mg
Sugars 4.46 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.