Roasted Chickpea Avocado Salad Food

HONEY ROASTED CHICKPEA AND AVOCADO SALAD

Honey Roasted Chickpea and Avocado Salad image

Honey Roasted Chickpea and Avocado Salad with tomatoes, feta, and creamy herb dressing. This vegetarian salad is nutritious, flavorful, and filling

Provided by Jamie Vespa MS, RD

Categories Salad

Time 1h20m

Number Of Ingredients 19

Ingredients

1 (15-oz.) can chickpeas
3 tsp. extra-virgin olive oil, divided (sub avocado oil)
1/2 tsp. kosher salt
2 tsp. honey
1/2 tsp. Dijon mustard
1/4 tsp. cinnamon
4 to 5 cups chopped romaine lettuce (sub lacinato kale if making ahead)
1 pint cherry tomatoes, halved
1 cup fresh, canned, or frozen/thawed corn
1 large (or 2 small) ripe avocados, cubed
1 cup feta cheese, cut into cubes ((purchase a block of feta, as opposed to crumbled))
1/2 cup fresh torn basil leaves
2 Tbsp. tahini (such as Soom brand) (sub 3 Tbsp. plain full-fat Greek yogurt)
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. fresh chopped chives
1 clove finely grated garlic (sub 1/2 tsp. granulated garlic)
2 tsp. honey
1/2 tsp. each kosher salt and freshly cracked black pepper

Steps:

Preheat oven to 375 degrees F. Place chickpeas in a colander and rinse well. Transfer to a clean, dry kitchen towel, and fold half the towel over the chickpeas. Gently rub the chickpeas to release any loose skins. (You don't have to remove all the skins; just any loose ones.) Once dry, transfer the chickpeas to a baking sheet and toss with 2 tsp. of the olive oil, and salt.
Bake the chickpeas for 40 minutes, shaking the pan every 15 minutes and watching closely towards the end to prevent burning. Meanwhile, prepare honey glaze by combining remaining 1 tsp. olive oil, honey, Dijon mustard, and cinnamon in a small bowl.
Remove the chickpeas from the oven and toss in honey glaze. Once well-coated, turn the oven OFF, return chickpeas to the oven with door slightly ajar, and let sit 20 minutes. Remove from oven and let chickpeas cool completely at room temperature. (This is when they turn crispy!)
Meanwhile, prepare Creamy Herb Dressing by combining tahini (or yogurt), olive oil, lemon juice, chives, garlic, honey, salt, and pepper in a small bowl; stir to combine. Gradually whisk in 2 Tbsp. warm water (or more) to reach desired consistency.
Prepare salad by combining lettuce, tomatoes, corn, avocado, feta, and basil in a large bowl. Add half the chickpeas and half the dressing; toss to combine. Garnish with remaining chickpeas and drizzle remaining dressing over top. Serve immediately.

Nutrition Facts : ServingSize 1.5 cups, Calories 395 kcal, Protein 13 g, Carbohydrate 35 g, Fat 25 g, SaturatedFat 7 g, Fiber 9 g, Sugar 9 g, Sodium 980 mg

ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY

Roasted Chickpea And Avocado Salad Recipe by Tasty image

Here's what you need: mixed greens, large cucumber, cherry tomato, avocado, chickpeas, olive oil, smoked paprika, garlic salt, extra virgin olive oil, fresh lemon juice, salt, black pepper

Provided by Joey Firoben

Categories Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 oz mixed greens
1 large cucumber, diced
10 oz cherry tomato, halved
1 avocado, diced
30 oz chickpeas, 2 cans, drained and rinsed
2 tablespoons olive oil
2 teaspoons smoked paprika
1 ½ teaspoons garlic salt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon black pepper

Steps:

Preheat oven to 400°F (200°C).
In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
Dice the cucumber and add to a large bowl.
Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
Divide between individual bowls and serve.
Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 14 grams, Protein 14 grams, Sugar 9 grams