50g cooked chickpeas

 1/2 carrot

 1 teaspoon curry powder

 1 teaspoon Iswari Turmeric & Black Pepper Add to CartAdd Powder

 1/2 teaspoon cardamom

 1 teaspoon garlic powder

 30g of lettuce or lettuce mix

 2 radishes, sliced

 Salt

 Olive oil

1.  Place the peas on a baking sheet with the carrot cut into small cubes and a drizzle of oil. Add the curry, turmeric & black pepper, cardamom and garlic powder.
2.  Cook for 25 minutes at 170°C. Remove from the oven and let cool.
3.  In a salad bowl, put the cut lettuce and sliced radishes. Add the cereal mixture, season with salt and olive oil and serve.