Description
The combination of crisp chickpeas, creamy avocado, and flavorful tahini dressing make this salad the star of even the simplest of dinners.
Ingredients
Scale
- 2 cups (450 grams or 1 16-oz can) cooked chickpeas
- 2 Tbsp. olive oil, divided
- 2 tsp. paprika
- 2 tsp. ground cumin
- 1 tsp. white sugar
- pinch of cayenne pepper (optional)
- salt and pepper, to taste
- 10 oz. (285 grams) mixed salad greens
- 2 ripe avocados, cut into slices
- for the dressing:
- 1/4 cup olive oil
- juice squeezed from half a lemon
- 2 tsp. tahini
- 2 tsp. honey
- 1 clove of garlic, minced
- salt, to taste
Instructions
- Rinse and drain the chickpeas. Place chickpeas between towels and rub gently until very dry.
- In a medium bowl, toss the chickpeas with 1 tablespoon of olive oil. Sprinkle the chickpeas with paprika, cumin, sugar, cayenne, salt, and pepper, tossing to coat evenly.
- Heat the remaining one tablespoon olive oil in a medium saute pan over medium-high heat. Just as the oil begins to smoke, add the seasoned chickpeas to the pan. Cook, stirring frequently, until the chickpeas turn an even golden brown, about 5 minutes. Spread the chickpeas on paper towels to cool.
- Right before serving, combine the cooled chickpeas, salad greens, and avocados.
- Whisk together the ingredients for the dressing until smooth, adding salt to taste.
- Drizzle the dressing over the salad as desired and serve immediately. (Reserve any remaining dressing in the refrigerator for up to three days.)
Notes
Chickpeas (also labeled as garbanzo beans) can be bought dried or pre-cooked in cans. In this recipe, the chickpeas can be prepared a couple hours ahead of time, but will not remain as crisp if stored overnight before serving.
The salad dressing can be prepared in advance and stored in the refrigerator for up to three days. Store in a sealed container and shake vigorously before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins