Lemony chickpea and lupin balls with salad

Ingredients

For 1 serving

• Cooked chickpeas80 g
• Lupini beans140 g
• Chickpea flour20 g
• Lemon zest2 g
• Parsley5 g
• Garlic0.5 clove
• Mixed salad greens80 g
• Extra virgin olive oil2 teaspoons
• Lemon juice1 tablespoon
• Saltto taste

Contains: lupin,

Method

1. Heat the oven to 200 °C, fan, and line a tray with baking paper. Peel the lupins by squeezing them between your fingers and drain the chickpeas.
2. In a food processor blend the lupins and chickpeas with the garlic, parsley, grated lemon zest and a pinch of salt until fine and compact.
3. Add the chickpea flour and mix; with wet hands shape 8 balls and place them on the tray.
4. Brush them with half the oil and bake at 200 °C for 20 minutes, turning halfway, until golden and firm.
5. Meanwhile wash and dry the mixed salad and dress it with the remaining oil, the lemon juice and a pinch of salt; serve it with the hot balls.