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!