Summer Spring Salad with Jalapeño Honey Lime Dressing

Ingredients:

• 1 can organic chickpeas
• 3 TSP smoked paprika
• 1.5 TSP garlic powder
• 1/2 TSP salt 
• 3 TBSP almond flour
• 1 TBSP olive oil
• 2 cups cooked shrimp (I purchased frozen raw, deveined shrimp and then placed them in a pot with water. I brought it to a simmer until the shrimp were pink and cooked through, then I transferred them to an ice bath to maintain a firm texture).
• 1 ripe mango, diced into small cubes
• 1/2 cucumber, diced into bite sized pieces
• 1 ripe avocado, diced into small cubes
• 1/4 onion thinly sliced
• A handful of fresh cilantro, diced

Dressing Ingredients:

• 2 TBSP jalapeño brine (juice from a jar of jalapeños)
• 1  TBSP honey
• 1 lime, juiced
• 1 TBSP Dijon mustard
• Salt to taste

Instructions:

In a oven or toaster, heat to 350°F. Toss chickpeas in oil, paprika, garlic powder, salt and almond flour. Spread on a parchment or tinfoil lined baking dish that has been oiled and roast until crispy (in my toaster this was about 12 minutes, a larger oven may take up to 40 minutes, keep an eye so they do not burn).  

Meanwhile: Mix dressing ingredients in a large salad bowl. Add in the mango, cucumber, avocado, sliced red onion and cilantro. Cut the shrimp in half and remove the tails, add them to the bowl and toss well to incorporate thoroughly.

Serving:

There are many ways to serve this! In a bowl directly, in lettuce cups, with a tortilla as a soft taco, or with tortilla chips as a dip. Whichever way you choose, add the crispy chickpeas over top right before serving! Mangia (let’s eat!)

Recipe found on TikTok. Picture is my own!