Mediterranean Crunch Salad Recipe

Recipe

Mediterranean Crunch Salad

Prep Time

20 minutes

Cook Time

25 minutes

Yields

4 servings

Ingredients

Smoked Paprika1⁄2 tsp

Sesame Seeds1 tbsp

Lemon1, zested & juiced

Extra Virgin Olive Oil3 1⁄2 tsp, divided

Kosher Salt1 3⁄4 tsp, divided

Garlic1 clove

Chickpeas15.5 oz can

Avocado1

English Cucumber1

Shallot1

Heirloom Tomato1

Loosely Packed Basil1 Cup

Directions

Step 1

Preheat the oven to 425° Fahrenheit. To a medium-sized bowl, add the smoked paprika, sesame seeds, lemon zest, 2 tablespoons olive oil, and 1 teaspoon salt. Grate the garlic clove into the bowl, then whisk to combine. Rinse and pat dry the chickpeas, then add to the olive oil mixture. Toss to combine, then roast in the oven until crunchy, 20-25 minutes.

Step 2

While the chickpeas roast, add the avocado, lemon juice, remaining 3⁄4 tsp salt, and 1 1⁄2 tablespoons olive oil to a blender. Blend until smooth and airy.

Step 3

Make the salad by chopping the cucumber into 1-inch pieces, smashing each piece with the side of a knife. Thinly slice the shallot and dice the tomato, then tear the basil leaves. Add the cucumber, shallot, tomato, and basil to a medium-sized bowl and toss.

Step 4

To serve, spread the whipped avocado on the bottom of a large plate or shallow bowl. Top with the salad, then spoon the crunchy chickpeas over the top and enjoy immediately.

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