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2 salads on off white plates with forks on green background
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Summer Salad with Avocado Dressing and Crispy Chickpeas

Serves 2 as a main or 4 as a side
Course: Salad
Servings: 4

Ingredients

Dressing

  • 2 med/340g avocados pitted
  • 1 tbs/15ml Dijon mustard
  • 2 tbs/30ml lemon juice
  • ½ tsp ground coriander
  • ¼ tsp salt
  • 2 cloves/10g garlic
  • 1 tbs/15ml olive oil
  • 2 tbs/30ml water
  • 1 tbs/15ml tahini

Salad

  • 1 small head/275g butter lettuce washed and dried
  • 6 oz/180g cucumber thin skinned variety
  • 1 c/200g cooked chickpeas
  • 1 tbs/15ml olive oil
  • ¼ tsp salt
  • ½ tsp paprika

Instructions

  • Combine all of dressing ingredients in a blender or food processor and process until smooth. Add more water until desired consistency is reached.
  • Cook the chickpeas: Heat 1 tbs olive oil in a pan on med. Add chickpeas, cook, stirring frequently for about 3 minutes. Add salt and paprika, cook for a further 2 minutes until beans are slightly crisp on the exterior.
  • Cut cucumber into ½” chunks. With small cucumbers, I liked to do ¼ circles.
  • Tear lettuce into manageable pieces. Toss with cucumber, cooked chickpeas, and dressing.