Soak the dry chickpeas in water overnight. The next day, cook them with 1 teaspoon of curry powder for at least three quarters of an hour.
Wash and chop the vegetables. Add the parsley.
Prepare the dressing. For this, mix lemon, pepper and oil. Pour the dressing over the chickpeas.
Start layering the salad in the jar. The first layer is the chickpeas. Here you can add curry powder, if it tastes too little intense. On top comes the vegetable mix.
On top the green salad, pumpkin seeds and raspberries.
Before eating - close lid well and shake very vigorously. Or tip into a salad bowl. Done!