Tahini Avocado Chickpea Salad

A protein packed, fiber filled, nutrient dense, low GI salad. Fiber-rich foods such as all the ingredients in this salad, help control your blood sugar levels, because fiber slows down digestion, allowing sugar to move slowly from your digestive tract into your bloodstream. As a result, you're less likely to develop a blood sugar spike after eating, and won't experience the fatigue and irritation from a subsequent blood sugar crash. 

For the dressing:

• 1 small avocado (about 1/2 cup flesh)
• 1-2 tsp extra virgin olive oil
• 1 garlic clove, chopped finely
• 3 tbsp tahini (or to taste)
• 2-4 tablespoons water (depending on the thickness desired)
• 2 tablespoon lemon juice (or to taste)
• 1/2 tbsp lime juice (if preferred)
• 3/4 teaspoon cumin, or to taste
• 1/2 teaspoon coriander
• 1/4-1/2 tsp kosher salt

Directions: 
In a food processor (or blender if you think it will work!), process the above ingredients together to make a sauce. I suggest adding the ingredients slowly to taste. You can adapt this recipe to suit your own taste buds! You might like more or less tahini or more olive oil, etc.

To make the salad I used:

• 2-3 cups greens (I used mix of romaine and spinach)
• 1 cup chickpeas, cooked
• 3/4 cup chopped veggies (I used red onion, cucumber, orange pepper, tomato)
• Freshly ground black pepper + Paprika
• Tahini Avocado dressing (whatever amount you desire! I used about 3-4 tbsp)
• 1/2 cup of chopped nuts and seeds

Note: Dressing lasts at most 2 days. You might want to make a half batch if you don’t think you will use it all up quickly!

Thanks to Ohsheglows for this yummy recipe.