Belgian endive leaves
Fresh spring onions
The juice of half a lemon
For the chickpea cream:
chickpeas already boiled 200 gr
the juice of half a lemon
½ clove of garlic (optional)
A few leaves of parsley
3 - 4 leaves of mint
3 tablespoons of extra virgin olive oil
Cut the vegetables into sticks and put them in a bowl with cold water and the juice of half a lemon. This operation serves to make them crisp and not to make them black. Store them in the refrigerator.
Meanwhile, prepare the chickpea cream by blending all the ingredients in a blender. In the end, add salt and add any oil if it is too thick.
Put the cream on the bottom of small glasses (about 1/3 of the height) and "insert" the previously drained and dried vegetable sticks with home paper.