1. Crispy Chickpeas:
First we roast chickpeas (also called garbanzo beans) in olive oil and salt until crispy. Then we sprinkle them with spices to make a delicious and protein-packed snack.
- I’ve eaten these Crispy Chickpeas over salad (as seen here), over soup, or on their own as a crunchy and salty snack.
- And let’s not forget that chickpeas are packed with protein, fiber, and folate. Folate is an essential vitamin for pregnant women or women trying to get pregnant.
2. Avocado Dressing:
This is my absolute favorite sauce, which I have used on just about everything! It’s creamy, a bit spicy, and pure bliss.
- You can use it as a salad dressing, a dip for fresh veggies, or a sauce with eggs, rice, or meat. Since I discovered this Avocado Dressing, I’ve become totally addicted to it and have made it about once a week! I like to double the recipe and store half in the freezer.
- This dressing is so nutritious that you could eat it and not feel guilty about anything else you eat the entire day (ok, just kidding). But seriously, it’s packed with nutrients…healthy fats, vitamins & minerals, protein, antioxidants…this dressing has it all!
3. Add the above to a bed of fresh greens with chopped tomato and onions, and you have my favorite salad!
To boost the nutritional content even further, you can sprout and then lightly boil your chickpeas first. Read here about How (and Why) to Sprout Legumes.
OK, let’s get started…
Salad with Crispy Chickpeas and Avocado Dressing
Servings 6 people
Ingredients
For the Crispy Chickpeas
- 1 jar cooked chickpeas (580 grams)
- 2 tablespoons olive oil
- 1/2 teaspoon natural salt
- 3 teaspoons combination of your favorite spices such as dried herbs, cumin, paprika, garlic powder, red pepper, or curry powder
For the Avocado Dressing
- 1 ripe avocado
- 1 handful cilantro leaves
- 1 handful parsley leaves
- 1/4 cup pistachios shelled
- 1 clove garlic
- 1 small jalapeno pepper seeds removed
- 1 teaspoon natural salt
- 2 limes juiced
- 1/4 cup olive oil
- 1/4 cup laban or water
For the Salad
- 6 cups lettuce chopped
- 2 medium tomatoes chopped
- 1 small onion chopped
Instructions
For the Crispy Chickpeas
- Preheat your oven to 400°F (200°C). Rinse chickpeas and dry them very well.
- Toss chickpeas with olive oil and salt. Spread in an even layer on a baking sheet, and bake for 30 to 40 minutes, until golden and crispy. Stir every 10 minutes while cooking.
- Sprinkle seasonings over chickpeas while still warm, and stir well.
For the Avocado Dressing
- Combine all ingredients for the dressing in a blender or food processor. Blend until smooth. If desired, add more laban or water for a thinner dressing.
For the Salad
- Combine chopped lettuce, tomato, and onion in a large bowl. Top with Crispy Chickpeas and Avocado Dressing. Enjoy!