Saladsdeliciouslyella
Creamy Green Salad
This salad is filled with so much texture and flavour. The creamy tahini dressing coats the fresh leaves, with the crunch of the crispy roasted chickpeas and the soft avocado bringing it all together so nicely. We love to serve this with hummus, but it's also delicious on its own.
👥 2 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 210c, fan setting.
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.
chickpeas8.5 ozground cumin1 teaspoondrizzle of olive oil
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.
tahini3 tablespoonsmustard2 teaspoonslemon1almond milk2 tablespoons
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.
chickpeas8.5 oztahini3 tablespoonsavocado1
5
Spoon the salad into two bowls and top with the rest of the chickpeas.
chickpeas8.5 oz
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