Avocado, Cucumber & Citrus Salad with Crispy Chickpeas
makes 4 side salads or 2 main entree salads
1 15oz can chickpeas, drained
2 tablespoon Gil’s Double Garlic Olive Oil
2 tablespoons honey
2 teaspoons Monterey Gourmet Cowboy Rub
1/2 teaspoon salt
1 English cucumber, thinly sliced
2 avocados, peeled and sliced
1 lime, peeled and segmented
1 orange, peeled and segmented
1/2 bunch cilantro, rough chopped
Juice squeezed from the leftover citrus after segments have been removed
2 tablespoons Gil’s Red Pepper Oil
1 tablespoon honey
1 garlic cloves, peeled and minced
Preheat oven to 400°F. Evenly spread chickpeas out on a cookie sheet and place in the oven to dry, about 10 minutes.
Remove from the oven and toss with oil, honey, rub and salt. Return to the sheet and bake for 15-18 minutes, or until crispy. Let cool at room temperature.
Arrange veggies and citrus (cucumber, avocados, lime segments, orange segments and cilantro) on salad plates or a platter.
Place citrus juice, red pepper oil, honey and garlic in a bowl and whisk to combine the dressing. Drizzle over the salad and top with chickpeas before serving.