Target: 6 × 4 inches · landscape

Crispy Chickpea and Avocado Salad with Green Tahini

50 min · 4 servings

Ingredients

□ 2 (15-oz) cans chickpeas, drained and rinsed

□ 1 tbsp extra-virgin olive oil

□ 3/4 tsp kosher salt, divided

□ 1 tsp ground cumin

□ 1/2 tsp ground coriander

□ 1/4 tsp freshly ground black pepper

□ 1/3 cup tahini

□ 1 large lemon

□ 1 garlic clove

□ 1/2 cup packed fresh parsley leaves

□ 1/4 cup packed fresh cilantro leaves

□ 1/4 cup cold water

□ 2 romaine hearts

□ 1 English cucumber

□ 2 ripe avocados

1. Heat oven to 425 F. Rinse chickpeas, rub them completely dry, and remove loose skins.

2. Oil and spice the chickpeas; roast about 30 minutes, shaking once, until deeply golden and crisp at the edges.

3. Blend tahini, lemon, garlic, parsley, cilantro, water, and salt into a pourable dressing. Wash, dry, and slice romaine and cucumber.

4. Slice avocado. Toss romaine and cucumber with just enough dressing to coat lightly.

5. Top greens with avocado and hot chickpeas. Drizzle with more green tahini and serve promptly.

Cook’s note: Dry chickpeas thoroughly and leave space on the pan for better browning.