In a pan, roast the chickpeas with paprika, cumin and one tablespoon of olive oil. Also roast the seitan.
Mix all the ingredients for the avocado sauce.
In a plate, put the salad, a sliced tomato, half an avocado sliced, the adamames, the cressonnette, the seitan and the chickpeas. Pour the avocado sauce on the top.
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