You guys. I think we made it. We survived another winter.
I’m starting to see real signs of spring and we actually put away my daughter’s snow boots and snow pants the other day. The weather is now in the mid to upper 50’s here and Friday will be 65 degrees! What?!!!
We made it.
Spring is here and I’ve got salad on the brain. I love salads that I can munch on straight out of the refrigerator. Everything is raw and crunchy and I love it. And with this salad, you can even eat it with chips.
Or at least that’s what I did.
Have you guys baked your own tortilla chips before? It’s so freaking easy. And my kids like these better than store bought so I’ve been going through tortillas like crazy. Next up: to try making whole wheat tortilla chips.
So, I used the same creamy lemon salad dressing for this one. Because I am obsessed. And again, I love the texture in this salad. I love raw veggies, cauliflower included, so threw some in here. It’s nutritious and adds some crunch. I love the cauliflower with the tomatoes and avocado and chickpeas. . all drenched in the creamy lemon dressing.
It’s so good, y’all.
I might make some more today. And eat it outside. 😛
- 8 small flour tortillas, cut into triangles
- kosher salt
- ⅓ cup non-fat plain yogurt
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- kosher salt and pepper
- 1 15 oz. can chickpeas, rinsed, drained and patted dry
- 1 small head cauliflower, chopped small or diced
- 3 cups fresh arugula
- ¼ cup fresh Italian parsley, chopped
- 2 large tomatoes, chopped
- ½ red onion, diced
- 2 avocados, chopped
- Preheat your oven to 350 degrees. Arrange the tortilla triangles on a parchment lined baking sheet in a single layer. Bake for about 6 minutes, then flip them over, sprinkle with some salt and bake for another 6 to 9 minutes, or until they have reached the desired brownness. Remove from the oven and sprinkle more salt if desired.
- In a small bowl, whisk together the yogurt, lemon juice, olive oil and lemon zest. Season with salt and pepper, taste and adjust any ingredients as needed.
- Using a large salad or mixing bowl, gently toss together the chickpeas, cauliflower, arugula, parsley, tomatoes, red onions and avocados. Drizzle on the dressing (don't pour in the entire thing, start with a small amount and see how much you need) and toss together. Serve with the tortilla chips.
Homemade tortilla chips recipe was from Simply Recipes.