Crispy Chickpea & Avocado Crunch Salad

Smoky roasted chickpeas sit on a lively mix of leafy greens, cabbage and carrot. Avocado and lemon-tahini dressing balance the crunch with a creamy finish.

Serves: 2 · Prep: 15 minutes · Cook: 25 minutes · Total: 40 minutes

Greens: Romaine, Baby spinach
Protein: Chickpeas, Pumpkin seeds, Tahini

For the Salad

• 1 1/2 cups canned chickpeas, drained, rinsed and thoroughly dried (about 250 g)
• 2 tsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp fine salt
• 3 cups chopped romaine (about 140 g)
• 2 cups baby spinach (about 60 g)
• 1 cup finely shredded green cabbage (about 70 g)
• 1/2 cup finely shredded red cabbage (about 35 g)
• 1 medium carrot, cut into matchsticks
• 1 medium avocado, sliced
• 2 tbsp toasted unsalted pumpkin seeds (about 18 g)
• 2 tbsp chopped cilantro or parsley

For the Lemon-Tahini Dressing

• 2 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tsp maple syrup
• 1 small garlic clove, finely grated
• 2-3 tbsp cold water
• 1/8 tsp fine salt

Method

1. Heat the oven to 425°F (220°C). Toss the dried chickpeas with olive oil, paprika, cumin and 1/4 tsp salt. Spread on a rimmed baking sheet.
2. Roast for 20-25 minutes, shaking the pan halfway through, until golden and crisp at the edges. Let cool for 5 minutes.
3. Whisk the tahini, lemon juice, maple syrup, garlic and 1/8 tsp salt. Whisk in water, 1 tbsp at a time, until pourable.
4. Divide the romaine, spinach, cabbages and carrot between two bowls. Top with chickpeas, avocado, pumpkin seeds and herbs. Drizzle with dressing and serve immediately.

Tip

Dry the chickpeas well before roasting and add them at the last moment to keep their crisp edges.

Allergens

Sesame