| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serves
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Ingredients
- 2 cans chickpeas
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1 large oak lettuce or 300g mixed leaves
- 1 1/2 cups cherry tomates (quartered)
- 1 continental cucumber (diced)
- 2 avocados (cubed)
- 1/4 cup lemon juice
- 2 tbsps tahini
- 4 tsps sea salt
- 2 1/2 tsps ground black pepper
Ingredients
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Instructions
- Preheat oven to 200ºC.
- Combine chickpeas, olive oil, 2 tsps. salt and ½ tsp pepper and spices, and toss until chickpeas are fully coated in spices. Place chickpeas on a lined baking tray. Bake for 20 minutes.
- While chickpeas are baking, pull apart lettuce and prepare vegetables for salad.
- Combine lemon juice, tahini, 2 tsps. salt, ½ tsp black pepper and whisk until well combined. Adjust thickness accordingly by adding water, small bits at a time, so that dressing can be drizzled.
- Combine lettuce and cucumber and toss with some dressing. Add chickpeas, tomatoes, avocado and remainder of dressing and toss until well combined. Serve!
Recipe Notes
This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane-based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!
