Ingredients:
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed greens e
- g
- , lettuce, spinach, arugula
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 cup cooked and shredded chicken optional
- 1/2 cup crumbled feta cheese optional
- 1/4 cup toasted pine nuts optional
Instructions:
Start by heating the oven to 400F 200C
Put the chickpeas that have been drained, olive oil, ground cumin, paprika, coriander, garlic powder, salt, and pepper in a bowl
You should toss the chickpeas until they are well covered in the seasoning
Put the chickpeas that have been seasoned on a baking sheet
Roast them in a hot oven for 20 to 25 minutes, or until they are golden brown and crispy
For even roasting, shake the pan every so often
Set the salad ingredients aside while the chickpeas roast
The mixed greens, cherry tomatoes, cucumber, red onion, cilantro, and mint should all be put in a large salad bowl
You can add cooked and shred chicken and crumbled feta cheese to the salad if you want to make it more creamy
If you want the chickpeas to have a crunchy texture, let them cool down a bit before adding them to the salad
Mash one ripe avocado and mix it with 2 tablespoons of lemon juice, 2 tablespoons of tahini, and a pinch of salt and pepper in a separate small bowl
This will make the tangy avocado dressing
If you need to, add a little water to get the right consistency
Add the sour avocado dressing to the salad and mix everything together until its well covered
To add more flavor and crunch, sprinkle toasted pine nuts on top of the salad
Middle Eastern Taco Salad with Roasted Chickpeas and Tangy Avocado Dressing is ready to eat right away
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