Roasted Chickpeas and Avocado Salad

Sharon Reid

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
Roasted chickpea and avocado salad

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

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