Smoky pan-roasted chickpeas with leafy greens, radishes, cucumber and avocado, with a creamy hemp seed dressing.
A quick and easy summer salad - use whatever leafy greens or fresh veg you have on hand. Salad leaves and radishes are actually really easy to grow, I've got a few boxes on my patio with some fresh veggies and herbs in, which I used for this recipe. Being able to pick fresh veg to cook with is one of the best parts about summer in my opinion and so rewarding!
I used shelled hemp seeds for the creamy dressing in this recipe, they have a slightly nutty, peppery flavour and are a great way to boost your nutrition. Hemp seeds are a source of short-chain omega 3s as well as protein, fibre, iron and magnesium and a great addition to the diet.
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Smoky Chickpea & Avocado Salad | Serves: 2-3 | Time: 15 mins
You'll need
- Chopping board
- Knife
- Measuring cups and spoons
- Blender
- Non-stick/cast iron pan
- Small mixing bowl
Ingredients
- 1 tbsp olive oil
- 1 can chickpeas, drained
- 2 tbsp tomato puree
- 1 tbsp soy sauce
- 2 tsp liquid smoke
- 1 tsp maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Pinch chili flakes
- 3 large handfuls mixed salad leaves
- Handful fresh herbs - parsley/oregano/basil
- 1/2 cucumber
- Handful fresh radishes
- 1 large ripe avocado
- 1/4 cup shelled hemp seeds
- 2 tbsp nutritional yeast
- 2 tsp cider vinegar
- 1 tsp red or white miso
- 2 tsp capers
- 1/4 cup water
Method
- Heat the pan on a medium-high heat with a splash of oil, add the chickpeas and cook for 5-10 mins until crispy and golden, moving around often.
- Mix together the tomato puree, soy sauce, liquid smoke, maple syrup and spices in a small bowl. Once the chickpeas are crispy, reduce the heat and stir through the smoky dressing, cook for a few minutes until the chickpeas are well coated, then turn off the heat.
- Meanwhile, chop the veg and prep the salad leaves.
- Add all the dressing ingredients to a blender and blitz until smooth
- Arrange the salad on plates or platters, with the leafy greens, herbs and veg, topped with the smoky chickpeas and finally drizzle over the dressing. Serve up and enjoy!
