Step 1

200 g Cooked and drained chickpeas · 1 tbsp Olive oil · 1/2 tsp Ground cumin · 2 g Salt · 1 g Black pepper

Preheat the oven to 200 °C. Dry the chickpeas thoroughly and toss them with the oil, cumin, salt, and pepper.

Step 2

Spread the chickpeas on a baking tray and roast for 20–25 minutes, stirring halfway through, until golden and crispy.

Step 3

2 Endive · 1 Orange · 1 Avocado

Separate the endive leaves. Peel the orange and cut it into segments; dice the avocado.

Step 4

1 tbsp Lemon juice

Divide the orange and avocado among the endive leaves. Add the crispy chickpeas and finish with the lemon juice.