
CHICKPEA, SUN-DRIED TOMATO TAHINI SALAD
September 10, 2020
Serves: 2
Cooks In: 20 minutes
- Place the chickpeas in a baking dish with the cumin and some olive oil. Roast at 180C for about 15-20 minutes until crispy.
- In a small bowl mix together the tahini, mustard, lemon and almond milk until a creamy dressing forms.
- Once ready to serve place the lettuce leaves in a large bowl with the sun-dried tomatoes, chickpeas and tahini dressing. Mix well until everything is coated then mix through the avocado pieces and top with the rest of the chickpeas.
Ingredients
- 1 x 400g can of chickpeas, rinsed and drained
- 1 tsp ground cumin
- 1 gem lettuce
- 1 medium avocado
- Handful of sun-dried tomatoes
DRESSING
- 3 tbs tahini
- 2 tsp Dijon mustard
- Juice of 1 lemon
- 2 tbsp almond milk
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