Herbed egg white crêpes with chickpeas and cherry tomatoes

Ingredients

For 1 serving

• Egg whites4
• Eggs1
• Parsley5 g
• Basil3 g
• Cooked chickpeas150 g
• Cherry tomatoes150 g
• Red onion20 g
• Arugula30 g
• Extra virgin olive oil10 g
• Lemon juice10 ml
• Saltto taste
• Black pepperto taste

Contains: eggs,

In season: June – September

Method

1. Finely chop the parsley and basil. In a bowl beat the egg whites and the egg with the herbs, salt and pepper.
2. Heat a non-stick frying pan over medium heat with a film of oil and pour in a ladleful of the mixture, tilting the pan so it spreads thinly. Cook for 2 minutes per side, until set and lightly golden. Repeat until the mixture is used up.
3. Meanwhile drain and rinse the chickpeas, wash and halve the cherry tomatoes, slice the red onion very thinly and wash the rocket.
4. Combine the chickpeas, tomatoes, onion and rocket in a bowl and dress with the remaining oil, the lemon juice, salt and pepper.
5. Roll up the omelettes and serve with the chickpea salad.