SALAD WITH CHICKPEAS AND CHAMPIGNONS

INGREDIENTS:

•120 g of boiled chickpeas (or canned).

•50 grams of fresh spinach leaves (2 large handfuls)

•2 tomatoes

•8 champignons

•0.5 ripe avocado

•0.5 lemon juice

•Olive oil, salt and ground pepper to taste

PREPARATION:

1. Send chickpeas to the heated dry pan and gently stir for 5-7 minutes. After the chickpeas are browned, put it aside.

2. Clean the mushrooms with a dry napkin, cut. In a hot frying pan with 1 teaspoon of olive oil, fry the mushrooms until ruddy in color for 5-7 minutes.

3. Slice the tomatoes and avocado.

4. In a separate deep container mix the chopped vegetables, spinach leaves, chickpeas and champignons.

5. For filling in, mix 1/2 lemon juice, 2 tbsp. olive oil, add salt and pepper to taste.

6. All ingredients, mix thoroughly in a deep container.

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