Ingredients
– 1 cup quinoa
– 1 avocado
– 3 cups lettuce (about 2.8 oz)
– 8–10 cherry tomatoes
– ½ shallot, finely chopped
– 10.5 oz cooked chickpeas (about 1½ cups)
– Spices: ¼ tsp paprika, 1 tsp oregano, ½ tsp cumin, ¼ tsp black pepper
– 5 tbsp Carapelli Original EVOO
– Fresh cilantro leaves
– ½ cup plain yogurt
– Juice of ½ lemon
– Sesame seeds (optional)
Directions
1 Rinse quinoa and cook in salted water for about 12 minutes. Drain and set aside.
2 Mix spices with 4 tablespoons of olive oil. Toss chickpeas in the mixture and spread on a baking tray.
3 Roast at 350°F (180°C) for 27–30 minutes until crispy.
4 Assemble the salad with quinoa, lettuce, shallot, cherry tomatoes, avocado slices, and roasted chickpeas.
5 For the dressing, blend yogurt with cilantro, lemon juice, salt to taste, and 4 tablespoons of olive oil.
6 Drizzle dressing over the salad and sprinkle with sesame seeds if desired.
2 Mix spices with 4 tablespoons of olive oil. Toss chickpeas in the mixture and spread on a baking tray.
3 Roast at 350°F (180°C) for 27–30 minutes until crispy.
4 Assemble the salad with quinoa, lettuce, shallot, cherry tomatoes, avocado slices, and roasted chickpeas.
5 For the dressing, blend yogurt with cilantro, lemon juice, salt to taste, and 4 tablespoons of olive oil.
6 Drizzle dressing over the salad and sprinkle with sesame seeds if desired.
