Preheat oven to 200 ° C. Drain the chick peas, pat dry and season with olive oil, chilli powder, cumin, salt and pepper. Place on a baking tray covered with baking paper and bake for about 35 minutes in the oven. Stir occasionally. The chickpeas are ready when they are golden brown and crispy.
Peel the carrots and roughly grate. Dice the zucchini and fry briefly in very hot oil in the pan. Drain on kitchen paper.
Magical Green Sauce:
For the green sauce, pour all the ingredients, except the pistachios, into a blender and pour into a smooth sauce.
If the sauce is smooth, add the pistachios or nuts of your choice and mix everything once again very briefly. Only until the nuts were coarsely crushed.
You can separate the salad with all its individual components separately, make the sauce slightly thicker and serve as topping (see picture). Or mix all the ingredients with a slightly thinner prepared green sauce and serve your salad in a bowl.
Tip: I also tried the sauce with almonds and walnuts, but the variation with pistachios is my personal favorite.
If you want to prepare the lettuce for later, keep all components separate from each other and mix them just before serving.