Spiced Chickpea & Avocado Salad 🥗

Instructions

Heat a large skillet over medium heat. Add lemon oil, followed by chickpeas, sumac, paprika, chili powder and cumin. Stir well, coating the chickpeas with the spices. Lightly fry the chickpeas until the chickpeas are warm and starting to pop then become golden. Add a pinch of salt. The chickpeas should be golden and hot but not super crisp.

Combine the cucumber, mixed greens and tomatoes in a bowl. Add in the warm chickpeas and stir until the salad is well combined. Serve with extra lemon juice, olive oil, and sumac. Top with avocado slices, drizzle with olive oil and squeeze a lime wedge on top to serve.