Description
The combination of crisp chickpeas, creamy avocado, and flavorful tahini dressing make this salad the star of even the simplest of dinners.
Ingredients
Units
Scale
- 2 cups (450 grams or 1 16-oz can) cooked chickpeas
- 2 tbsp. (30 ml) 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 (60 ml) 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 tbsp of olive oil. Sprinkle the chickpeas with paprika, cumin, sugar, cayenne, salt, and pepper, tossing to coat evenly.
- Heat the remaining one tbsp 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
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310