Creamy Green Salad
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 240g canned chickpeas
- 1 teaspoon ground cumin
- 1 handful of mixed leaves
- 1 avocado
- handful of sun-dried tomatoes
- 3 tablespoons smooth tahini
- 2 teaspoons mustard
- 1 lemon
- 2 tablespoons almond milk
- pinch of sea salt
- drizzle of olive oil
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Preparation
Step 1
Preheat the oven to 210c, fan setting.
Step 2
Drain the chickpeas and place in a large baking tray. Add 1 teaspoon of cumin, a large pinch of salt, a drizzle of olive oil and mix well until everything is coated. Cook for 15-20 minutes until the chickpeas are crispy. Once cooked, remove from the oven and leave to cool - they will become crispier while they are cooling.
Step 3
In a small bowl, mix together the tahini, mustard, lemon juice, almond milk and a large pinch of salt until a creamy dressing forms.
Step 4
Once ready to serve, place the green salad leaves into a large bowl and add the sun-dried tomatoes, half of the crispy chickpeas and the tahini dressing - mix well until everything is coated in the dressing before mixing through the avocado pieces.
Step 5
Spoon the salad into two bowls and top with the rest of the chickpeas.
Step 6
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