Roasted Chickpeas and Avocado Salad

Process

• 4 Servings

• Prepping Time 10 Minutes Cooking 55 Minutes

Ingredients for the Chickpeas

• 15 oz chickpeas one can
• 1 tbsp extra-virgin olive oil divided
• ¼ tsp cinnamon
• 1 tsp smoked paprika
  

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

For the Salad

• 4 cups chopped romaine lettuce or greens of choice
• 2 large tomatoes seeds removed and cubed
• 1 large ripe avocado, cubed
• 1 cup feta cheese cut into cubes

Instructions

• Preheat the oven to 375 F/ 190 C.
• 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!

Notes:

Calories: 384 kcal | Carbohydrates: 30 g

Protein: 15g| Fat: 25g | Saturated Fat: 8g