Sesame Rainbow Salad with Crispy Chickpeas
Ingredients
- baby spinach
- grated carrot
- radish
- baby tomatoes
- 1 avocado
- 1 lime
- ripe mango
- 1/2 onion
- 1 can chickpeas
Spices and oils
- 1 tbsp sesame oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
Dressing
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- 1 tsp agave syrup
Garnishes
- cilantro
- sesame seeds
- chili flakes
Preparation
Drain the chickpeas and mix them with the sesame oil and dried spices.
Cut the onion into bite-sized pieces and mix in with the chickpeas.
Place on a baking tray and roast for 20-25 minutes in the oven at 180 degrees Celsius or 12 minutes in the air fryer at 180 degrees until crispy.
Meanwhile, prepare the vegetables, make the avocado mash by combining avocado with half of the lime juice, pepper, and salt, and prepare the dressing by mixing its ingredients.
Assemble the salad in a bowl with the prepped vegetables, avocado mash, and roasted chickpeas mixture.
Top with the dressing, cilantro, sesame seeds, and chili flakes, then serve and enjoy.
