CHICKPEA, SUN-DRIED TOMATO TAHINI SALAD

September 10, 2020
Serves: 2 Cooks In: 20 minutes
  1. Place the chickpeas in a baking dish with the cumin and some olive oil. Roast at 180C for about 15-20 minutes until crispy.
  2. In a small bowl mix together the tahini, mustard, lemon and almond milk until a creamy dressing forms.
  3. 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