Divorce Salad with Spicy Chickpeas: A Bold, Tangy Delight
Divorce Salad with Spicy Chickpeas and Tangy Avocado Dressing is a vibrant salad bursting with bold flavors and nutritious ingredients.
Equipment
- Oven
- Mixing bowl
- Baking sheet
- blender or food processor
Ingredients
For the Spicy Chickpeas
- 1 can chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper adjust to taste
- to taste salt
- to taste black pepper
For the Salad Base
- 4 cups mixed greens arugula, spinach, and romaine
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced
- 1 cucumber diced
- ½ red bell pepper diced
For the Tangy Avocado Dressing
- 1 avocado pitted and scooped
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 3 tablespoons water adjust as needed
- to taste fresh cilantro or parsley for garnish
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the chickpeas with olive oil, paprika, cumin, cayenne pepper, salt, and black pepper; toss to coat.
- Spread the seasoned chickpeas on the baking sheet and bake for 20-25 minutes, shaking halfway through.
- In a large bowl, mix the greens, cherry tomatoes, red onion, cucumber, and red bell pepper.
- Blend the avocado, fresh lime juice, honey or maple syrup, and water until smooth, adding more water if needed.
- Allow the chickpeas to cool for 5 minutes to become extra crunchy.
- Add the chickpeas to the salad bowl, drizzle with dressing, and toss gently.
- Garnish with cilantro or parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days, keeping the avocado dressing separate.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 400mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 50IUVitamin C: 70mgCalcium: 8mgIron: 15mg
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