Categories: Cold Salad Spanish

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 tablespoon of coconut
• 1 teaspoon of smoked paprika
• A pinch of coarse sea salt
• 1 head of red-leaf lettuce, torn
• 2 scallions, finely sliced
• 4 jarred roasted Spanish piquillo peppers, thinly sliced
• 2 5-ounce cans of good-quality tuna packed in olive oil, oil drained but saved
• 1 tablespoon of parsley, chopped
• 1 avocado, sliced
• For the dressing
• 2 tablespoons of raw honey
• 1/4 cup sherry vinegar
• 2 tablespoons of oil from the cans of tuna
• 1/4 cup of olive oil
• Coarse sea salt and freshly ground black pepper

Directions

1. Preheat oven to 425F. Line a baking sheet with parchment paper. In a bowl, toss the chickpeas with the coconut oil and paprika. Spread the chickpeas evenly on the prepared baking sheet, sprinkle with salt, and roast 20-30 minutes. They should be dark brown and crunchy. To make the dressing, combine the honey, vinegar, and tuna oil in a small food processor and blend to combine. Add the olive oil and blend again. Season with the salt and pepper. To serve, pile lettuce onto plates, then top with the tuna, chickpeas, peppers, and scallions. Spoon a bit of dressing over the salad. Finish with avocado slices and parsley.

2. Store the extra dressing in a small jar in the fridge and keep the extra toppings in individual containers for an easy workday lunch.

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