I am usually not a fan of wasabi- you won’t ever see me eat it with my sushi. However, it lends very well to this bowl. You can always add more wasabi if you like it more spicy. My husband likes more, but I am a wuss when it comes to spice so I always err on the side of caution. As always, you can use olive oil instead of avocado oil. Serves 2 people.
What you'll need: 1 can chickpeas, drained and rinsed, pat dry with paper towel 2 tsp paprika 1 tbsp avocado oil 2 grilled chicken breasts, sliced (I season with avocado oil, salt, pepper and lemon juice before grilling) 2 handfuls cherry tomatoes, halved 1 cucumber, peeled and diced 1 avocado sesame seeds 1-2 large heads of romaine, washed and chopped Dressing: 1/8 cup cashew butter 1/2 tsp sesame oil 1/2 tbsp rice vinegar (or golden balsamic vinegar) 1/2 tbsp maple syrup 1/2 tsp wasabi paste (to taste) 1 tbsp avocado oil 1 tbsp water
Chickpeas: Preheat oven to 425. In a bowl add beans, oil and paprika. Mix. Transfer beans to a baking sheet. Sprinkle with sea salt. Bake for 15 minutes. Take out, move around chickpeas so they brown on all sides and bake for another 15-20 minutes—check after 15 to make sure they do not get burnt. They should be crunchy.
Dressing: Add all ingredients to a bowl and whisk till well combined.
Add romaine, cucumber and tomatoes to a large bowl. Toss with dressing. Sprinkle with sesame seeds.
Add some salad to smaller individual bowls and top with chicken, avocado and chickpeas.