Salad with honey roasted chickpeas

  • 15 minutes
  • 4 persons
Rated 4 out of 5


  • 1 tbsp. Jakobsens Danish honey
  • 1 tbsp. olive oil
  • 2 dl. cooked, drained chickpeas
  • 1 tsp. paprika
  • ½ tsp. salt
  • 150 g fresh spinach
  • 1 avocado
  • 3 spring onions
  • 8-10 fresh green asparagus
  • 2 tbsp. pumpkin seeds


1. Heat the honey and olive oil in a pan and pour the chickpeas into the pan.

2. Sprinkle with paprika and salt and stir well into the chickpeas.

3. Toast them over medium heat for about 10 minutes, stirring regularly.

4. Coarsely chop the spinach and cut the avocado into slices.

5. Thinly slice spring onions and cut asparagus into smaller pieces.

6. Arrange the vegetables in small glasses or on a platter and sprinkle with the roasted chickpeas.

7. Sprinkle with pumpkin seeds and serve.

Product in the recipe


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