Crispy Chickpea Salad Flavorful and Healthy Dish

Ingredients

• 1 can chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• to taste salt and pepper
• 2 cups mixed greens (spinach, arugula, and romaine)
• 1 cup cherry tomatoes, halved
• 1 half cucumber, diced
• 1 quarter red onion, finely sliced
• 1 whole avocado, diced
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon honey or agave syrup (optional)
• for garnish fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the rinsed chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the seasoned chickpeas on the prepared baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, or until they are golden brown and crispy. Toss halfway through baking for even crisping.
4. While the chickpeas are baking, prepare the salad. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
5. In a small bowl, whisk together tahini, lemon juice, honey or agave (if using), and a pinch of salt. If the dressing is too thick, add a little water to reach desired consistency.
6. Once the chickpeas are done, remove them from the oven and let them cool slightly.
7. Add the crispy chickpeas to the salad and drizzle with the tahini dressing. Toss gently to combine all ingredients.
8. Garnish with chopped fresh parsley before serving.