ZUCCHINI, AVOCADO SALAD WITH CHICKPEAS AND TAHINI GARLIC-HERB SAUCE

This lovely salad is a textural masterclass. Crisp chickpeas, and soft avocado, drizzled with a bright herby dressing.

Prep:
15 minutes
Cook:
30 minutes
Serves:
4

Ingredients

For the salad:

4 medium zucchini washed and shaved into ribbons using a potato peeler

2 medium Avocado pitted, peeled and cubed

1 Radicchio roughly chopped

1 bunch Fresh Italian parsley

For the crispy roasted chickpeas:

1 can chickpeas drained

1 tablespoon extra virgin olive oil

1/4 teaspoon Farro ground cumin

1/4 teaspoon Farro ground coriander

1/4 teaspoon Farro ground ginger

1/4 teaspoon Farro ground cinnamon

1/4 teaspoon Farro Cayenne Pepper

Salt and freshly cracked pepper to taste

For the tahini garlic-herb sauce:

1/3 cup Ceres hulled tahini paste

1/2 cup Fresh Italian parsley

1/2 cup Fresh coriander leaves

2 Garlic Cloves peeled

3-4 tablespoons Lemon Juice

1/4 teaspoon flaky sea salt

2 tablespoons water to thin

Method

Preheat oven to 180C

In a mixing bowl, place the thoroughly drained chickpeas, with olive oil, sea salt and black pepper and mix well

Spread seasoned chickpeas onto a baking sheet, and roast for 20-30 minutes, or until golden brown and crispy. Remove chickpeas from the oven and toss with spices and stir to coat evenly

Place all sauce ingredients into a food processor and blend until creamy and smooth. The sauce should take on a soft green colour. If it's too thick, add more water to thin

To serve, toss zucchini, avocado, radicchio and roasted chickpeas in a serving bowl

Drizzle with desired amount of garlic-herb sauce and garnish with parsley