1 zucchini, sliced and grilled (or lightly steamed)
1.5 cups (1 can) low-sodium chickpeas, rinsed
2 tablespoons tahini
1 small garlic clove, minced or grated
1/2 lemon, juiced
1/4 teaspoon sea salt
1/4 cup ice water
1/2 avocado
Instructions
Lightly grill or steam zucchini. Let cool.
For the dressing, combine tahini, lemon juice and grated/minced garlic into a small bowl and mix well. Incorporate ice water into slowly into dressing, 1 tablespoon at a time until well combined.
Mix chickpeas with half the dressing.
Assemble spinach/arugula mix, almonds, zucchini and diced avocado.
Top with chickpea mixture. Add more dressing if desired.
Notes
Ice cold water for the dressing is important. The cold water ensures that the mixture emulsifies instead of turning into a weird consistency. I don’t understand the chemistry – I just know this is the way it is! I like a runnier dressing so I added one extra tablespoon.
This recipe is full of all healthy fats from whole foods and contains no oil. Therefore, you are getting fiber, protein and other nutrients from the fat. If you would like to reduce the fat you can reduce the almonds or omit the avocado.