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q.b.
Salt
30 g
Lime
20 g
Mustard
240 g
Chickpeas
180 g
Tomato
10 g
Parsley
150 g
Avocado
40 g
EVO olive oil
5 gocce
Tabasco

1
Put in a bowl the Prima Colta chickpeas
Peel the ripe avocado and remove the avocado kernel

2

3

4

5
Mix softly and serve at room temperature

6
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