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Divorce Salad with Spicy Chickpeas and Tangy Avocado Dressing

Divorce Salad with Spicy Chickpeas and Tangy Avocado Dressing Delight

Enjoy the vibrant flavors of Divorce Salad with Spicy Chickpeas and Tangy Avocado Dressing, a quick and healthy dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Healthy Light Meals
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spiced Chickpeas
  • 1 can Canned chickpeas drained and rinsed
  • 2 tablespoon Olive oil
  • 1 teaspoon Paprika or smoked paprika
  • 1 teaspoon Cumin
  • 0.5 teaspoon Cayenne pepper adjust to taste
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
For the Salad Base
  • 4 cups Mixed greens arugula, spinach, romaine
  • 1 cup Cherry tomatoes halved
  • 0.5 cup Red onion thinly sliced
  • 1 cup Cucumber diced
  • 1 medium Red bell pepper diced
For the Creamy Dressing
  • 1 medium Avocado
  • 2 tablespoon Fresh lime juice
  • 1 tablespoon Honey or maple syrup
  • 2-4 tablespoon Water to adjust consistency
  • 0.5 cup Fresh cilantro or parsley

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Blender or food processor

Method
 

Preparation
  1. Preheat the Oven to 400°F (200°C).
  2. Combine chickpeas with olive oil, paprika, cumin, cayenne pepper, salt, and black pepper in a bowl and toss until coated.
  3. Spread chickpeas on a lined baking sheet and bake for 20-25 minutes until golden brown.
  4. In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and red bell pepper. Toss gently.
  5. Blend avocado, lime juice, honey or maple syrup, and water until smooth, adjusting thickness with more water if needed.
  6. Allow baked chickpeas to cool slightly for added crunch.
  7. Combine the cooled chickpeas with the salad base and drizzle with avocado dressing. Toss gently.
  8. Garnish with chopped cilantro or parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1500IUVitamin C: 60mgCalcium: 70mgIron: 3mg

Notes

Store leftover salad in the fridge for up to 3 days, store chickpeas at room temperature for 2 days, and dressing for 5 days in the fridge.

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