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Haven's Kitchen Chimi-Chickpea Sheet Tray Salad with Chimi-Tahini

What you need

  • 1 can of chickpeas, drained
  • olive oil
  • ½ head of cauliflower, cut into florets
  • 1 head of butter lettuce, torn
  • 1 avocado, halved, then sliced
  • 4 radishes, sliced thin
  • 6-10 fresh mint leaves
  • 1 cup of tahini paste
  • 2 lemons, juiced
  • salt
  • 1 pouch Haven's Kitchen Herby Chimichurri

How to make it

1. Preheat oven to 350°F. Line a baking sheet with parchment.

2. In a large bowl, combine the chickpeas and a drizzle of olive oil. Pour, and spread out evenly, onto a baking sheet. In the same bowl, toss cauliflower with a drizzle of olive oil and spread onto a separate baking sheet lined with parchment. Roast cauliflower until browned and tender, about 25 minutes, and remove from the oven. Remove the chickpeas after another 10-15 minutes, until crispy. Put the chickpeas back into the bowl and toss with ½ pouch of Haven's Kitchen Herby Chimichurri. Roast for another 5 minutes until the sauce is dry.

3. While the chickpeas are roasting, combine tahini paste, the lemon juice and the other ½ pouch of Haven's Kitchen Herby Chimichurri. Salt as needed. 

4. To build salad, combine crispy chickpeas with cauliflower, lettuce, avocado, radish and mint and dress with chimi-tahini.