Tomato Basil Crispy Chickpea Salad
A tasty and delicious salad that is loaded with flavor! This Tomato Basil Crispy Chickpea Salad is gluten-free, vegan, and a great meatless Monday dish.
Ingredients
- CRISPY CHICKPEAS
- 2 cans chickpeas drained, rinsed, and dried
- Salt and pepper to taste
- 2 tbsp avocado oil
- 1 tsp dried thyme
- SALAD
- 2 to matoes sliced
- 2 avocados sliced
- 1 head red leaf lettuce or any lettuce of choice
- 3 radishes sliced
- 1 medium cucumber sliced
- 1/4 cup pitted green olives
- 1/4 cup pitted castelvetros olives
- 1/2 cup fermented sauerkraut
- 3 tbsp olive oil
- 1 lemon juiced
- 1/2 cup sliced fresh basil
- 1.5 tbsp balsamic glaze
- Sat and pepper to taste
Instructions
- Preheat the oven to 375°
- On a baking sheet lined with parchment paper, add all the chickpea ingredients, mix and bake for about 20 minutes until nice and crispy.
- In a large salad bowl or oval bowl, or even a platter, add the lettuce. Then top with sliced avocados, tomatoes, radishes, cucumbers, olives, olive oil, lemon juice, basil, sauerkraut, salt, pepper, and balsamic glaze.
- Add the crispy chickpeas and adjust seasoning and dressing to your liking.
- Serve and enjoy!