Crunchy Chickpea, Lettuce, Onion and Cucumber Salad

Ingredients

• Chickpeas1 cup (200 g)
• Lettuce1 cup (35 g)
• Onion1/4 count (38 g)
• Cucumber1/2 cup (60 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)
• Paprika1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Preheat the oven or air fryer to 356 °F (180 °C). Optional: Cook the chickpeas in an oiled pan until crunchy.

3. 3

   Step 3

   Place the chickpeas in a baking pan, season with oil, paprika and salt and pepper to taste and bake or air fry for 15-20 minutes until crispy.

4. 4

   Step 4

   Place the shredded lettuce, sliced onion, diced cucumber and crunchy chickpeas in a bowl.

5. 5

   Step 5

   For the tahini dressing, mix the olive oil, lemon juice and, if desired, garlic powder. Add salt and pepper to taste.

6. 6

   Step 6

   Pour over the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crunchy Chickpea, Lettuce, Onion and Cucumber Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.