Chickpea Avocado Salad Chili Crisp Recipe
You'll devour this Chickpea Avocado Salad with Chili Crisp as soon as you make it. You'll feel great because it's a salad so you'll think "wow, what a great healthy decision I'm making", but you'll also be thinking about how delicious it is because of that oh-so-lovely balance between Chili Crisp and the acidity of the other ingredients.
Cooking time: 20 minutes
Prep time: 15 minutes
Serves: 4 people
Ingredients
- 15 oz can chickpeas (drained and patted dry)
- 2 Tablespoon of Super Magic Taste Chili Crisp
- 1/4 teaspoon sea salt
- 4 cups of chopped lettuce
- 1 cup cherry tomatoes, sliced
- 1 1/2 cups diced cucumber
- 1/4 cup chopped walnuts
- 1 large avocado, sliced
- 1/4 cup tahini
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1 teaspoon of honey
Instructions
- Preheat the oven to 425 degrees F.
- Drain and pat the chickpeas, and transfer to a bowl.
- Mix well with the Super Magic Taste chili crisp and sea salt.
- Line the baking sheet with parchment paper. Place chickpeas flat on the baking sheet.
- Roast for about 20 minutes, or until become crispy, turning halfway through.
- While the chickpeas roasting, layer chopped lettuce, sliced cherry tomatoes, cucumber, walnuts and avocado slices on 4 small plates or in a large one.
- For making the dressing, whisk together tahini, honey lime juice and salt.
- Add the crispy roasted chickpeas to the salads and drizzle with tahini dressing.
- Serve and Enjoy!
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Nutrition Facts |
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Servings: 4 |
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Amount per serving |
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Calories |
429 |
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% Daily Value* |
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Total Fat 25.7g |
33% |
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Saturated Fat 3.7g |
19% |
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Cholesterol 0mg |
0% |
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Sodium 797mg |
35% |
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Total Carbohydrate 43.6g |
16% |
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Dietary Fiber 11.6g |
41% |
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Total Sugars 6.2g |
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Protein 12.1g |
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