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Tomato Basil Crispy Chickpea Salad

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Course: Appetizer, Main Course, Salad, Side Dish
Ingredients Method

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

Method
 

  1. Preheat the oven to 375°
  2. On a baking sheet lined with parchment paper, add all the chickpea ingredients, mix and bake for about 20 minutes until nice and crispy.
  3. 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.
  4. Add the crispy chickpeas and adjust seasoning and dressing to your liking.
  5. Serve and enjoy!