DURATION Less than 30 minutes DIFFICULTY Low Wholemeal roll with chickpea and avocado cream INGREDIENTS for 4 people 4 organic grain rolls 400g mixed vegetables including carrots, radishes, cucumbers, asparagus, green sweet chilli peppers Alce Nero organic extra virgin olive oil 4 spoons cottage cheese 1 jar Alce Nero organic boiled chickpeas 2 spoons Alce Nero organic lemon juice 20g stripped parsley Salt and pepper METHODCut the rolls in half and grill them. Blend the chickpeas with a spoon of lemon juice, the parsley, a little oil and a pinch of salt to obtain a smooth cream. Strain through a medium-mesh colander to remove the skins and set aside. Cut the vegetables up into small pieces and season with the remaining lemon juice, a little oil and salt. Cover with cling film and leave to rest for an hour. Peel and stone the avocado and cut into slices. Spread a layer of cottage cheese over both sides of each roll, add the avocado slices, thoroughly drained vegetables, a spoon of chickpea cream, close the rolls and serve immediately. To complete the recipe Organic boiled chickpeas - LL824 Shop now Extra virgin olive oil P.D.O. - Terra di Bari Bitonto organic - OL676 Shop now Organic lemon juice - SL001 Shop now Organic dried chickpeas - LS468 Shop now
