Tasty Cucumber & Chickpea Salad

Here's my latest obsession! I really cannot wait for you to try this tasty salad!! As always, it's simple, flavorful, and full of many vitamins and nutrients!

I can't quite put my finger on which part of this salad I love the most, but I do have to say that this creamy homemade dressing really makes it! I have been using it on all of my salads lately, but this one salad in particular with this dressing is my new favorite thing!

For the dressing:

In a small bowl combine:

3 tbsp tahini

1 1/2 tbsp olive oil

1 1/2 tbsp minced garlic

1/3 cup fresh lemon juice

1/3 cup Apple Cider Vinegar

whisk until smooth and creamy!

If this comes out too thick, add more lemon juice or vinegar :)

For the Salad:

In each jar add:

2 tbsp dressing

1/3 cup diced tomatoes

1/3 cup shredded carrots

3/4 cup chopped cucumbers

1-2 cups mixed greens

Add lid, and store in the fridge! They are good in the fridge for up to 4-5 days!

When it's time to eat your salad, mix it up in the jar by shaking it until all the veggies are covered in dressing.

The toppings for this salad are:

1/2 cup crispy chickpeas

1/4 avocado

1/2 cup sprouts (optional)

To make your crispy chickpeas:

1. Preheat oven to 350 and remove shells from chickpeas.

2. Add chickpeas to baking sheet and bake for about 20 minutes. Turn them and then bake for another 5-10 minutes.

3. In a skillet, add 2 tbsp olive oil to medium heat. Once oil begins to heat, add chickpeas and let them fry for about 3-5 minutes, mixing frequently.

4. Add to your salad and enjoy!