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Avocado and Roasted Chickpea Salad

restaurant
Serves: 4

Ingredients

  • 1 can (400g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 150g mixed salad greens (lettuce, spinach, rocket)
  • 1 avocado, sliced
  • 1/2 cucumber, sliced
  • 10 cherry tomatoes, halved
  • 2 tablespoons mixed seeds (sunflower, pumpkin, sesame)
  • 2 tablespoons The Australian Vinegar Co. Lemon Myrtle Vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method

Step 1: Roast the Chickpeas

    • Preheat oven to 200°C (390°F).
    • Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
    • Spread on a baking tray and roast for 20-25 minutes, until crispy. Let cool.

Step 2: Prepare the Salad

    • In a large bowl, combine mixed salad greens, avocado, cucumber, and cherry tomatoes.
    • Sprinkle with mixed seeds.

Step 3: Make the Dressing

    • In a small bowl, whisk together The Australian Vinegar Co. Lemon Myrtle Vinegar, extra virgin olive oil, honey, Dijon mustard, salt, and pepper.

Step 4: Assemble the Salad:

    • Add roasted chickpeas to the salad.
    • Drizzle with the Lemon Myrtle vinaigrette.

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