Crunchy Chickpea Salad with Sweet Chilli Tahini Dressing
Ingredients
Chickpeas
- 425g can chickpeas, drained and rinsed
- 1/2 tsp paprika
- 1 tsp chilli flakes
- 1 tsp parsley flakes
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- Pinch of salt and pepper
- 1/2 tbsp avocado oil or olive oil
Sweet chilli tahini dressing
- 1/3 cup hulled tahini
- 2 tbsp water (more if needed depending on consistency)
- 1 tbsp lemon juice
- 1-2 tbsp sweet chilli sauce (or you can add fresh or dried chilli + maple syrup)
Salad
- 1 large head cos lettuce, chopped
- 1/2 avocado, diced
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- Sprouts, chopped
Preparation
Preheat oven to 200°C and line a baking tray with parchment paper. In a bowl combine the ingredients for the chickpeas. Spread onto the baking tray and bake for 15 minutes until golden.
In the meantime, mix together the tahini, lemon juice, water and sweet chilli sauce in a small bowl. Adjust the consistency if needed until it is pourable.
Add the lettuce, avocado, cucumber, onion, sprouts and chickpeas to a bowl and drizzle with the dressing. Enjoy!
