Gourmet Diet Salad Feast with Smoked Paprika and Crispy Chickpeas

Preheat the oven to 180 degrees and let it heat up. During this time, pat the boiled chickpeas dry with paper towels. Mix them in a bowl with a small amount of olive oil and 1 pinch of salt, then spread them onto a baking tray. Bake for approximately 15 minutes until the chickpeas become crispy.

Place the boiled green lentils, finely chopped capya peppers, and finely chopped greens (parsley or arugula) into a deep mixing bowl. Mix lightly so that the ingredients combine with each other.

Prepare the sauce in a separate bowl. Whisk the extra virgin olive oil, our smoked paprika, lemon juice, salt, and black pepper until a smooth consistency is reached. At this stage, the paprika will fully activate within the olive oil to create an aromatic base.

Drizzle the aromatic smoked paprika sauce you prepared over the salad ingredients. Toss gently to ensure all ingredients are evenly coated with the sauce.

Enrich the top of the salad on the serving plate with the crispy chickpeas and pumpkin seeds you took out of the oven. Serve with a final light sprinkle of paprika on top for a gourmet touch.