Chickpea avocado salad
This is an extremely filling salad that pairs perfectly with a protein! If you can't find ripe avocados, you can always make it a chickpea salad and add more fresh herbs or lettuce.
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Ingredients:
- 2 cans chickpeas or 2 cups of raw chickpeas
- 6 cloves garlic zested
- 2 teaspoons zaatar spice blend
- 2 teaspoons sumac
- 1 teaspoon salt pink Himalayan
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh mint stems removed, chopped
- 1/4 cup fresh basil stems removed, chopped
- 2 lemons juiced
- 3 avocados sliced
Directions:
- If you are using canned chickpeas, skip this step. Soak chickpeas overnight in water and then drain. Add chickpeas to a pot filled with water and boil for an hour and a half or until cooked and soft.
- Preheat oven to 425°F. Prepare a large baking dish with parchment paper. Place chickpeas in a baking dish and add the olive oil, fresh garlic, zaatar, sumac and salt. Cover and place in oven for 15 minutes.
- Remove and add the rest of the ingredients to a bowl and serve room temperature. Add a bit more olive oil and salt to taste if needed.
