Roasted Chickpea Salad

Ingredients

• 240 ml Chickpeas, can, in water, drained and rinsed
• 1 tsp Avocado oil
• 1 tsp Chili powder
• 1/4 tsp Cumin, ground
• 1/4 tsp Salt
• 950 ml Spinach leaves, chopped
• 350 ml Cherry tomatoes, halved
• 350 ml Cucumber, cut into cubes
• 16 g Sunflower seeds, toasted, without salt
• 1 pcs Avocado, diced
• 60 g Tahini
• 1 pcs Fresh lime juice
• 1 tbsp Agave syrup

Method

1. Preheat the oven to 425 degrees F.
2. Drain and pat the chickpeas dry, then toss in the avocado oil.
3. Mix with chili powder, cumin, and sea salt.
4. Place the chickpeas flat on a baking sheet lined with parchment paper.
5. Roast for about 20 minutes, or until crispy, turning halfway through.
6. While the chickpeas are roasting, layer the spinach, sliced tomatoes, cucumbers, sunflower seeds, and avocado slices in a salad bowl.
7. Whisk the tahini, lime juice and agave until smooth.
8. Add the crispy roasted chickpeas to the salad bowls and drizzle with tahini dressing.
9. Enjoy!