レイチェル・ブレイセンのインスタグラム(yoga_girl) - 5月28日 02時38分

Roasted Chickpea SummerSalad with Shaken Avocado Dressing

This salad is simple yet delicious (you can substitute the chickpeas for pretty much anything) but what makes it truly awesome is the dressing.
Put a can of chickpeas (drained, rinsed) in a pan on high heat with a dash of grapeseed oil, cayenne pepper and paprika powder. Grapeseed oil is great for high heat because of its high smoking point - don't panfry or cook with olive oil! Olive oil is best unheated, in dressings and on salads.
Once the chickpeas are golden brown (will go quick) add a little bit of soy sauce or Bragg's Liquid Aminos and stir well. You want them crispy, not burnt! When they're ready, set aside.

Make the dressing by mashing up half a ripe avocado (mash it good or you'll get a lumpy dressing) and put in a mason jar. Add olive oil, white wine vinegar, two teaspoons of Dijon mustard and two teaspoons Veganaise (Veganaise can be skipped, it just makes it a tad bit creamier), fresh pepper and Himalaya salt. Screw the lid on tightly... And shake! It's up to you how much oil and vinegar you want to add, I go by feel and taste my way through.

Now put all the yumminess together and make your salad: Tare big leaves of butterhead lettuce and put in a bowl, add alfa alfa sprouts, the chickpeas and drizzle the whole thing with avocado dressing. Done, and done. #nomnomnomnom #healthyeverydamnday

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