🥗 Crispy Chickpea & Avocado Salad
A fresh, satisfying salad with crispy roasted chickpeas, creamy avocado and a zesty tahini dressing.
Ingredients
For the salad
- ·1 cup chickpeas, drained and rinsed
- ·1 tbsp olive oil
- ·½ tsp paprika
- ·Pinch salt and black pepper
- ·1 avocado, diced
- ·½ cucumber, chopped
- ·Handful of rocket or spinach
For the dressing
- ·1 tbsp tahini
- ·Juice of ½ lemon
- ·1–2 tbsp water (to thin)
- ·Pinch salt
Method
- 1
Preheat oven to 200°C (or air fryer to 190°C).
- 2
Pat the chickpeas dry with a paper towel.
- 3
Toss with olive oil, paprika, salt and pepper.
- 4
Roast for 15 minutes (or air fry for 10–12 minutes) until crispy.
- 5
Whisk together tahini, lemon juice, water and salt to make the dressing.
- 6
In a bowl, combine avocado, cucumber and greens.
- 7
Add the warm crispy chickpeas.
- 8
Drizzle with tahini dressing and toss gently.
🌿 Why This Recipe Supports Gut Health
Chickpeas provide fibre and plant protein that support gut microbiome diversity, while avocado and tahini deliver healthy fats that help nutrient absorption.
Nutrition Per Serving
Nutrition information is estimated and may vary depending on ingredient brands and portion sizes.
These recipes are not intended as medical advice. Everyone with IBD responds differently to foods — always adapt based on your personal tolerances and consult your healthcare professional if you have dietary concerns.