Ingredients for 4 servings (one large salad)

For the sauce:
4 tbsp Mayo Vegan Sauce with Mild Mustard by Condito the Green Line
1 tbsp apple cider vinegar
2 tbsp water
1/2 tsp curry powder

For the chickpeas:
2 cups cooked chickpeas
1 tbsp Mayo Vegan Sauce with Mild Mustard by Condito the Green Line
1 tsp smoked paprika
1 tsp chili flakes (bukovo)
1 tsp curry powder
1 tsp salt

For the salad:
100 g spinach
2 carrots, in strips
4-5 radishes, sliced
2 spring onions, chopped
Fresh herbs

Instructions:

Prepare the dressing by shaking all the ingredients together in a jar.
Drain the chickpeas well with a paper towel. Place them in a baking dish, add the Mayo Vegan Sauce with Mild Mustard, paprika, chili flakes, curry powder, and salt. Toss to coat all the ingredients nicely and bake in a preheated oven at 160°C for about 40 minutes, until crispy.

Prepare the salad by tossing together the spinach, carrots, radishes, spring onions, and herbs with the prepared dressing. Add the chickpeas, toss again, and serve.