Smashed Cucumber Avocado Salad

• servings: 3 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1, 15 oz can chickpeas, drained and rinsed

1 tbsp avocado oil

1 tsp Old Bay Seasoning

1 tsp smoked paprika

1 tsp garlic powder

6 Persian cucumbers, cut in half lengthwise

1 avocado, cubed

1/3 cup cilantro, stems removed and minced

1 scallion, finely sliced

1 clove garlic, grated

Juice and zest of one lime

1 1/2 tbsp tamari or soy sauce

2 tsp maple syrup

1 tsp sesame oil

1/4 tsp red pepper flakes, optional

1 tbsp toasted sesame seeds

Kosher salt

Grain of choice (quinoa, rice, farro, etc.)

Directions

Preheat oven to 425F. Place the rinsed chickpeas on a clean kitchen towel and pat dry, discarding any chickpea skins that rub off on their own.

Transfer the chickpeas to a parchment lined baking tray then top with the oil, Old Bay seasoning, smoked paprika, garlic powder, and a pinch of salt. Toss the chickpeas to evenly coat then spread out into a single layer on the tray. Place in the oven to bake for 25-30 minutes, tossing them half way through.

Place your halved cucumbers cut side down on a flat cutting board then with the flat side of your knife, smack down along the length of the cucumber until it splits. Slice the cucumbers diagonally into 1/2 inch pieces.

Transfer the cut cucumbers to a strainer propped on top of a bowl. Top the cucumbers with a generous sprinkle of salt and allow to sit and drain for 10-15 minutes.

Discard the excess water at the bottom of the bowl then add the drained cucumbers to it. Top the cucumbers with the avocado, cilantro, scallion, garlic, lime zest and juice, tamari, syrup, sesame oil and seeds, and red pepper flakes. Toss the salad to combine and adjust seasonings to taste.

To serve, add your grain of choice to a serving dish and top with the cucumber avocado salad, then the chickpeas and extra scallions, cilantro and sesame seeds as desired.