Crunchy Chickpea, Lettuce, Onion, Avocado and Cucumber Salad with Yogurt Dressing

Ingredients

• Chickpeas1 cup (200 g)
• Lettuce1 cup (35 g)
• Onion1/4 count (38 g)
• Avocado1/2 count (120 g)
• Cucumber1/2 cup (60 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1/2 tablespoon (7 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, sliced avocado and crunchy chickpeas in a bowl.

5. 5

   Step 5

   For the yogurt dressing, mix the yogurt, lemon juice, mustard and salt and pepper to taste. Optional: Add a pinch of garlic powder.

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, Avocado and Cucumber Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.