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 0.4 kg
Lettuce 0.5 ud
Carrots 0.15 kg
Eggs 1.5 ud
Salad tomato 0.1 kg
Garlic, bulb 0.4 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 13.52 g
Saturates 8.59 g
Monounsaturated fatty acids 18.88 g
Polyunsaturated fatty acids 38.23 g
Cholesterol 98.08 mg
Calcium 171.1 mg
Iron 6.64 mg
Zinc 1.14 mg
Vitamin A 462.81 ug
Vitamin C 14.11 g
Folic acid 166.22 ug
Salt (Sodium) 73.95 mg
Sugars 5.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.