Prep: 5min | Cooking: 15min
Complexity: 1/5
ingredients:
(serves 2)
1 small lettuce (ca. 2 cups)
2 eggs, hardboiled and chopped
8-10 cherry tomatoes, halved
100g creamy goat cheese, crumbled
1 can/jar chickpeas (ca.230g)
1 tsp parsley pesto
1/4 cup mixed nuts, chopped
Optional: 1/2 avocado, diced
Dressing:
1 tsp mustard
1 tsp runny honey
3 tsp balsamic vinegar
1/3 cup olive oil
1/2 tsp salt, 1/8 tsp black pepper
method:
In a bowl add all the dressing ingredients one at a time and whisk until combined.
In another bowl, coat the chickpeas in the parsley pesto. Season to taste with a little more salt.
Assemble all salad components on each plate, drizzle dressing, and sprinkle nuts on top.
