Creamy Turmeric Avocado Dressing with Crispy Chickpeas
A vibrant, nutrient-dense dressing with anti-inflammatory turmeric and crunchy chickpeas for salads or roasted veggies. This Mediterranean-inspired Whole30 recipe (vegan, anti-inflammatory), ready in about 20 minutes, blends avocado, lime juice, turmeric into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, pitted avocado
- 2 tbsp lime juice
- 1/4 tsp turmeric
- 1 can (15 oz), rinsed and patted dry chickpeas
- 1 tbsp olive oil
- 1 clove, minced garlic
- 1/4 tsp sea salt
- pinch black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Whisk avocado, lime juice, turmeric, garlic, salt, and pepper in a blender until completely smooth, scraping down sides as needed.
- Step 2: Heat olive oil in a skillet over medium-high heat. Add chickpeas, season with salt, and cook for 8-10 minutes until golden and crispy, shaking pan occasionally.
- Step 3: Pour dressing over crispy chickpeas and toss gently until evenly coated. Serve immediately as a salad dressing or veggie dip.
