YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Avocado Salad with Lemon Tahini Dressing
A vibrant, refreshing salad featuring crisped chickpeas, creamy avocado, and a zesty lemon tahini dressing. This salad delivers a delightful mix of textures and tangy flavors, perfect for a light yet satisfying lunch.
INGREDIENTS
1/2 cup canned chickpeas, drained and rinsed
1/2 medium avocado, sliced
2 cups mixed greens
1 tbsp tahini
1 tsp olive oil
1 tbsp lemon juice
1/2 tsp cumin
Salt & Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat. Rinse and drain the chickpeas and pat them dry with a paper towel.
Add the chickpeas to the skillet and sprinkle with 1/2 teaspoon cumin, salt, and pepper. Toast for about 5-7 minutes until they become slightly crispy, stirring occasionally.
Meanwhile, in a small bowl, whisk together tahini, lemon juice, olive oil, a pinch of salt, and a splash of water if needed to achieve a smooth, pourable consistency.
Prepare the salad base by placing mixed greens on a plate. Top with sliced avocado.
Once the chickpeas are crisped, add them on top of the greens and avocado.
Drizzle the lemon tahini dressing over the salad and gently toss to combine all the flavors.
Serve immediately and enjoy this fresh, satisfying lunch.