A very simple side dish for your middle week dinners or a light lunch for the office, this salad is crunchy, sweet and makes a wonderful complement for tuna or goat cheese.
1 tin chickpeas
5 large Swiss chard leaves
a bunch of toasted pumpkin or butternut squash seeds
salt, olive oil, balsamic vinegar
Drizzle some olive oil on a baking tray, pour the dry chickpeas on it, shake and cook in the oven at 180°C for 20′. In the meanwhile, remove the centre stems from the chard and coarsely chop the leaves. Bake them together with the chickpeas for the last five minutes.
Slice the carrot with a potato peeler and cut the avocado.
Toss all ingredients together in a bowl with salt, balsamic vinegar and more olive oil.