Summer Salad with Avocado Dressing and Crispy Chickpeas
Serves 2 as a main or 4 as a side
Servings: 4
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
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.