The main stars of this salad are definitely the roasted chickpeas and the avocado garnish. If you remember only everything you read here, it will be enough to update your culinary knowledge.
The chickpeas are so well roasted. When we fry it it gets a wonderfully crispy texture which is great in salads and is also fantastic as a snack. So just make it more and snack on it during the day – it’s as good as room temperature. You can cook it in a pan on the stove, or you can bake it in the oven.
Of course, also keep the recipe for this wonderful creamy, refreshing and very concrete topping that will bring any salad to life. Use it with any salad combination, it’s also great on roasted vegetables, in a pasta salad or a salad with rice. It can be made with fresh or dried spices, lime or lemon, and with or without cashews.
And something about the combination of vegetables. Use whatever you have at home! Use lettuce, spinach, chicory, motovilec, arugula, berivo… whatever. Add tomatoes, carrots, radishes, corn, raw or roasted peppers, roasted asparagus and/or zucchini to the greens. So really anything, so play with the combinations.
Because the filling consists not only of vinegar and oil, but also of avocado and cashews, the filling is really compact, healthy and nutritious. When you add chickpeas to salads and other vegetables, you get a solid meal. Also, eat a piece of bread and your lighter lunch or dinner will be fantastic.
Before we see exactly what you need to prepare and how to prepare this excellent salad, here are some ideas for superb concrete and filling salads:
• Mixed salad with tuna and anchovy garnish
• Salad of brown rice, green beans and pickled onions
• Colorful salad with roasted broccoli, croutons, egg and mustard vinaigrette
• Quinoa salad with baked sweet potatoes
• Cauliflower salad with honey-mustard topping and Carniolan sausage
You will find even more ideas for preparing salads under the Salads label.
Good race !
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PREPARATION
INGREDIENTS (for 2 people)
Ingredients for the roasted chickpeas:
1 large can of cooked chickpeas
2 tablespoons olive oil
1/2 teaspoon of salt
1 heaped teaspoon of garam masal
Filling ingredients:
1/2 avocado
1 juicy lime or lemon
1 tablespoon vinegar (apple)
1 heaped tablespoon cashew nuts
1/2 clove of garlic
1 small handful of fresh parsley
floor
pepper
2 tablespoons (olive) oil
0.5 dcl of water
Other Ingredients:
mix of salads (celery, chicory, motovilec, berivka, arugula, etc.)
6 radishes
1 handful of cherry tomatoes
1 teaspoon black cumin
PREPARATION
Rinse the chickpeas under running water and drain them well, then spread them on a kitchen towel and soak them well. Wait a few more minutes for it to dry really well. In a bowl, mix the olive oil, salt and garam masala, then pour in the dried chickpeas. Mix well so that the oil mixture adheres well to all the chickpeas. Then, shake it into a dry pan and cook for about 10 minutes to crisp it up, stirring a few times in between. You can also bake it in the oven – bake it at 200°C for about 20 minutes, stirring once in between.
Wash the lettuce well, cut it if necessary, then wipe it dry. Cut the tomatoes into halves or quarters and the radishes into thin slices.
Transfer 1/4 of the avocado to a blender, add the parsley, cashews, garlic, lime juice, water and a pinch of salt and pepper and the olive oil and whisk until smooth. If the filling is too thick, add lime juice or plain water. Then try the topping and finish if necessary.
Transfer the lettuce, tomatoes and radishes to a bowl, toss with some topping and toss gently. Serve the salad on a plate or in a cup, sprinkle with roasted chickpeas and drizzle with a little garnish. Add the remaining sliced avocado and a pinch of black cumin and serve immediately.
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