Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
INGREDIENTS * 1 15-ounce canned chickpeas rinsed, drained * ¼ cup all purpose flour * ¼ cup grated or shredded parmesan cheese * 1 tablespoon chopped parsley * 1 teaspoon cumin * ½ teaspoon garlic powder * ½ teaspoon salt * ¼ teaspoon black pepper * 2 tablespoons water * 2 tablespoons canola oil * tahini sauce for serving . INSTRUCTIONS 1. In a medium bowl, combine the chickpeas, all purpose flour, parmesan cheese, fresh herbs, cumin, garlic powder, salt and pepper. Add two tablespoons of water and use a fork or masher to combine the ingredients until they are well blended. 2. Divide the mixture into 6 equal parts and form into thin patties. 3. In a large pan, heat the oil until it's shimmering. Then add the chickpea fritters and cook until browned and fully cooked through, about 2-4 minutes per side. 4. Place on a plate lined with a paper towel to absorb any excess oil, then serve with tahini sauce or any other sauce of choice. .