| 9 | 15 | 131 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 1 |
| 140 gm | Chickpeas, cooked |
| 20 gm | Spinach (fresh) |
| 60 gm | Avocado |
| 65 gm | Cucumber |
| 1 clove(s) | Garlic (crushed) |
| 1/2 tsp | Cumin, ground |
| 1/2 tsp | Chili powder |
| 1/4 tsp | Coriander, ground |
| 1/4 cup | Parsley, fresh (chopped) |
1. Heat a non-stick pan
2. Add chickpeas, garlic + spices with a splash of water to avoid from sticking.
3. Cook for approximately 5 mins, stirring occasionally.
4. Turn off heat and add chopped parsley.
5. Arrange salad and top with chickpeas
