Roasted Chickpea Avocado Salad
Simple and delicious salad made with roasted chickpeas, avocados, loads of veggies, and tossed in with a homemade honey garlic Greek yogurt dressing.
Prep Time10 minutes mins
Cook Time30 minutes mins
cool time15 minutes mins
Total Time55 minutes mins
Course: Salad
Cuisine: American
Diet: Low Fat, Vegetarian
Servings: 4
For the chickpeas:
- 15 oz chickpeas one can
- 1 tbsp extra-virgin olive oil divided
- ¼ tsp cinnamon
- 1 tsp smoked paprika
- ½ tsp kosher salt
For the dressing:
- ¼ cup Greek yogurt
- 2 tsp honey
- ½ tsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp chives chopped
- 1 tbsp chopped parsley
- 1 garlic clove pressed
- Kosher salt and ground pepper to taste
For the salad:
- 4 cups chopped romaine lettuce or greens of choice
- 2 large tomatoes seeds removed and cubed
- 1 large ripe avocado, cubed or 2 small
- 1 cup feta cheese cut into cubes
Preheat the oven to 375 F.
Drain and rinse the chickpeas. Pat them dry with paper towels and remove any loose skins.
Add them to a baking dish and drizzle with olive oil; Toss with the seasonings then bake for 30 minutes.
Once the chickpeas are baked, let them cool at room temperature for 15 minutes to become crispy.
For the dressing, add all the ingredients to a small jar and mix well to combine.
In a large salad bowl, toss the veggies, cheese, roasted chickpeas together with the dressing.
Garnish with freshly chopped parsley and enjoy!
- Do not use over-ripened avocados. You need them to be ripe but firm.
- Any lettuce of choice or greens will work. We used Romaine lettuce
- Yogurt: we used Greek yogurt but plain yogurt will work, or any plant-based yogurt you prefer.
- Use only fresh veggies to make a salad. We recommend you do use fresh garlic cloves instead of garlic powder.
- Fresh lemon juice will taste much better than bottles of lemon juice. But if you are in a pinch and only have bottles of lemon juice you may use that instead.
- We used canned chickpeas but you may use dried and just cook them ahead.
Calories: 384kcal | Carbohydrates: 30g | Protein: 15g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 34mg | Sodium: 1104mg | Potassium: 811mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5390IU | Vitamin C: 24mg | Calcium: 278mg | Iron: 3mg