Ingredients 100% plant based (4 servings)

• 8 Aviko plant-based Chicken pops 
• 8 Aviko plant-based Chili Cheezz Nuggets 
• 300 g Aviko Sweet Potato Fries 
• ½ avocado 
• 1 portion roasted chickpeas
• 100 g edamame beans 
• 75 g salted almonds 
• 75 g (garlic) olives

Sauces

• 75 g vegetable muhammara*
• 1 portion vegetable lime aioli*
• 1 serving of vegetable coconut tzatziki*

Preparation method

Roasted spicy chickpeas - 4 servings*

• Preheat the oven to 180 ºC. Rinse 500 grams of canned chickpeas in a sieve. 
• Spread them on a clean tea towel and pat dry. Remove the loose husks. 
• Stir the chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground curry, 1 teaspoon ground garlic and salt to taste. 
• Spread the chickpeas on a baking tray and roast for 30-35 minutes until golden brown and crispy. Toss them halfway through; do not roast the chickpeas too dark! 
• Let the chickpeas cool and store in an airtight container.

Vegan lime aioli - 4 servings* 

Season 250g of vegetable aioli with the zest and juice of 2 limes. Store the aioli in a clean jar in the fridge. 

Coconut zatziki - 4 servings* 

Mix 500g coconut yoghurt with 3 finely grated garlic cloves and 3 coarsely grated mini cucumbers. Season the tzatziki with salt and pepper. Store the tzatziki in a clean jar in the fridge.