Whenever I say I'm making salad for dinner, I get "the look" from Jordan. He's not a huge salad guy so I don't blame him for not wanting to eat it as our main dinner course, but it was just too hot today (and I still didn't go grocery shopping 🙈). I wanted to make a salad that would be quick but hearty, which is why I decided to make the spiced chickpeas and avocado dressing.
Chickpeas are full of protein, fiber, folate, etc. They're a really well-rounded bean 😉. The avocado dressing provides a satisfying amount of healthy fat to keep you full! You also get more than your daily dose of leafy greens with the spinach and petite greens!
This salad is nutritious and filling but it's also really flavorful. Jordan even asked me to make it again next week so you know it's delicious!
Spiced Chickpea Salad with Avocado Dressing
4 cups baby spinach
2 cups petite greens
1 shallot, thinly sliced
1/4 cup roasted almonds, roughly chopped
For the spiced chickpeas:
1 tbs avocado oil or olive oil
1 15 oz can garbanzo beans, drained and rinsed
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1/4 tsp cayenne (omit if you don't like spicy)
For the avocado dressing:
1 ripe avocado
2 cloves of garlic
juice of 1 lime
1/4 cup cilantro
1/2 cup unsweetened almond milk
ground black pepper and pink Himalayan salt to taste
1. Heat oil in skillet over medium heat.
2. Add chickpeas, garlic powder, paprika, cumin, and cayenne. Stir to combine. Let cook for about 5 minutes until chickpeas are a bit crispy. Season with salt and pepper if desired.
3. Combine avocado, garlic, lime, cilantro, almond milk, and salt & pepper in a food processor until smooth.
4. Toss spinach, petite greens, and shallot. Top with chickpeas and dressing. Sprinkle almonds on top!