How to make
Cut the cucumber into large pieces and place it in a suitable bowl.
Slice and dice the cherry tomatoes and add to the cucumbers. Add the baby spinach leaves, then the zucchini strips, which you can roll up if you like.
Cut the avocado and add it to the bowl and pour the lemon juice over them.
Finely chop the onion and olives and sprinkle over the rest of the vegetables for the vitamin salad.
In a pan, fry chickpeas in olive oil along with sesame seeds, cinnamon and smoked paprika. Drizzle over the salad and season with salt and balsamic vinegar.
Since the chickpea salad got quite big, I decided to count the calories, which turned out to be surprisingly few for such a large amount of nutrients - close to 500 kcal for this vitamin-rich chickpea and avocado salad.
