Vegetarian salad with chickpeas

1 portion

• 1 package or box chickpeas, well-rinsed 
• 2 chopped cloves of garlic 
• 1 tsp cumin seeds
• ½ dl chopped fresh coriander leaves  
• 1 tablespoon butter for frying
• 4 dl of different salad leaves – washed and torn into serving pieces 
• 1 chopped tomato  
• 2 dl cucumbers in serving pieces 
• 2 dl raw cauliflower in small bouquets 
• 2 dl green beans in serving pieces
• 2 tablespoons good cold-pressed olive oil 

• Fry the chickpeas, garlic, cumin and coriander in the butter in a frying pan. 
• Mix the salad leaves together with the other vegetables. Pour the hot chickpeas over the vegetables. Drip like a few drops of good, cold-pressed olive oil over.