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RECIPES
| Calories | 140,8 kcal |
| Fat | 2,5 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 25,2 g |
| of which sugar | 5,1 g |
| Proteins | 4,5 g |
| Salt | 0,2 g |
| Calories | 140,8 kcal |
| Fat | 2,5 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 25,2 g |
| of which sugar | 5,1 g |
| Proteins | 4,5 g |
| Salt | 0,2 g |
Preheat the oven to 250°C, heat above and below. Place chickpeas on a baking tray, lined with parchment paper if you have it. Toss with cornstarch, a dash of oil, and a pinch of salt. In a pot, bring a generous amount of water to a boil with a pinch of salt. In a large bowl or salad bowl, mix Greek yogurt, apple cider vinegar, and Dijon mustard. To the dressing, add scallions, apple, celery, raisins, walnuts, and lettuce. Stir until everything is coated with the dressing. Divide the salad among the plates and finish with chickpea “croutons.” Preheat the oven to 250°C, heat above and below. Place chickpeas on a baking tray, lined with parchment paper if you have it. Toss with cornstarch, a dash of oil, and a pinch of salt. In a pot, bring a generous amount of water to a boil with a pinch of salt. In a large bowl or salad bowl, mix Greek yogurt, apple cider vinegar, and Dijon mustard. To the dressing, add scallions, apple, celery, raisins, walnuts, and lettuce. Stir until everything is coated with the dressing. Divide the salad among the plates and finish with chickpea “croutons.”Cooking step by step
Mise en place:
Cut scallions and celery into sifflet (at an angle).
Dice apple.
Separate lettuce leaves from the stem.
Drain chickpeas. 
The chickpeas:
Bake for 10-15 minutes until crispy. (It’s normal for some to pop.) 
The pasta:
Once boiling, add the pasta and boil for 9-11 minutes until al dente.
Drain and rinse with cold water too cool off. 
The dressing:
The salad:
Add drained pasta and mix everything.
Adjust seasoning with salt and pepper. 
Your meal:
Cooking
step by stepMise en place:
Cut scallions and celery into sifflet (at an angle).
Dice apple.
Separate lettuce leaves from the stem.
Drain chickpeas. 
The chickpeas:
Bake for 10-15 minutes until crispy. (It’s normal for some to pop.) The pasta:
Once boiling, add the pasta and boil for 9-11 minutes until al dente.
Drain and rinse with cold water too cool off. The dressing:
The salad:
Add drained pasta and mix everything.
Adjust seasoning with salt and pepper. Your meal:
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