Crispy Chickpea Salad Healthy Flavorful Delight

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• to taste salt and pepper
• 4 cups mixed greens (spinach, arugula, and kale)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 half red onion, thinly sliced
• 1 avocado, diced
• 2 tablespoons tahini
• 2 tablespoons lemon juice

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat dry the chickpeas with a paper towel to remove excess moisture. This is crucial for achieving crispiness.
3. In a mixing bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
4. Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy, shaking the pan halfway through to ensure even cooking.
6. While the chickpeas are baking, prepare the salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
7. In a separate small bowl, whisk together tahini and lemon juice until smooth. If it’s too thick, you can thin it out with a little water until you reach your desired consistency.
8. Once the chickpeas are done baking, let them cool slightly before adding them to the salad bowl.
9. Drizzle the tahini dressing over the salad and toss gently to combine all ingredients.
10. Top the salad with diced avocado for a creamy finish and serve immediately.