Smoky Adobo Chickpea Salad
Ingredients
Tahini buffalo chickpeas
- 1 can chickpeas, rinsed and drained
- 1 tbsp tahini
- 1 tbsp Buffalo Sauce (Frank’s Red Hot)
- Pinch of salt
Adobo tahini dressing
- 3 tbsp tahini
- Juice of one lemon
- 1/2 tsp smoked paprika
- 2 tsp maple syrup
- 1 tsp mustard
- 1/2 tsp garlic powder
- 1/4 tsp adobo seasoning
- 4 tbsp water
- Salt and pepper to taste
Salad components
- 1-2 romaine hearts, chopped
- 1 Buffalo Chickpeas recipe
- 1 cup frozen fire roasted corn
- 1 avocado, chopped
- 1 cup roasted or shredded brussel sprouts
- 1/4 cup adobo tahini dressing
- Salt and pepper to taste
- Cilantro to taste or for garnish
Preparation
Place rinsed chickpeas on a clean cloth and dry them to remove excess moisture
Place all chickpea ingredients in a bowl and toss together to coat evenly
Bake on a lined baking sheet in the oven for 25 minutes or use an air fryer at 370F for 15 minutes until crunchy
Remove chickpeas from oven or air fryer and allow to cool completely for maximum crispness
In a small bowl, add all dressing ingredients and whisk until smooth
Add more water 1 tablespoon at a time if a thinner consistency is desired
In a large bowl, add chopped greens and top with half the dressing, then toss to coat all leaves
Add remaining ingredients including the remaining dressing and toss again to coat
Serve as desired
Tips
Adjust water in the dressing to achieve the preferred thickness
Ensure chickpeas cool fully for best texture before adding to salad
