One of my favourite types of dinners is a bunch of different salads or different dishes all together! This salad is totally tasty, easy and vegan!
1 bag of mixed leaves
1 avocado, cubed
140g sun-dried tomatoes, sliced
1 tsp mixed herbs
1 tsp cumin
1 tsp paprika
2 tbsp Pine nuts or pumpkin seeds
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tbsp honey
Heat the oven to 180 degrees celsius. Drain the chickpeas and pat dry. Mix with the paprika, mixed herbs and cumin and 1 tbsp of olive oil. Spread out evenly on a baking tray and roast for 20 minutes.
Meanwhile, add the salad leaves, the sun-dried tomatoes and the avocado to a large serving bowl.
In a frying pan add the pine nuts or the sunflower seeds (whichever you’re using!) and let these gently toast.
In a jam jar add the extra virgin olive oil, the honey and the apple cider vinegar and s h a k e to combine!
Once the chickpeas are nice and crispy, remove from the oven and add to the salad. Drizzle over the dressing and the seeds or nuts and mix together.
Serve on the side of something or on it’s own! Let me know how you have yours!
Love, A x
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