Roasted Chickpea And Avocado Salad
PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE
We love a hearty, studded salad with a good dressing, and this one is just that. Chickpeas get roasted plain so that they have a real chance to dry and become extra crispy. If you have an air fryer, use it to cook your chickpeas for the ultimate crisp. The tahini ranch is a lightened-up dressing that is better than any bottle you could buy and makes this whole salad meal-worthy. It’s a perfect summer salad for lunch or a picnic!
Have you made this yet? Let us know what you think in the comments below!
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Yields:
4
servings
Prep Time:
0
hours
15
mins
Total Time:
0
hours
55
mins
Chickpeas
(15-oz.) can chickpeas, rinsed and drained
tbsp.
extra-virgin olive oil
Freshly ground black pepper
Dressing
c.
plain Greek yogurt (preferably whole-fat)
c.
(or more) warm water
tbsp.
freshly chopped parsley
Freshly ground black pepper
Pinch of crushed red pepper flakes
Salad
heads of romaine, chopped
red onion, thinly sliced
avocado, finely chopped
c.
halved cherry tomatoes
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Chickpeas
- Preheat oven to 400°. Pat chickpeas dry with paper towels and arrange in a single layer on a small baking sheet.
- Roast chickpeas until golden and dried out, about 35 minutes.
- Transfer chickpeas to a medium bowl. Add oil, chili powder, and garlic powder and toss to combine; season with salt and black pepper.
Dressing
- In a medium bowl, stir yogurt, tahini, lemon juice, and mustard. Stir in warm water, adding more water 1 tablespoon at a time if needed to loosen dressing to a pourable consistency.
- Add parsley and chives; season with salt, black pepper, and red pepper flakes and stir to combine.
Salad
In a large bowl, place romaine. Top with onion, avocado, tomatoes, feta, and chickpeas. Drizzle with dressing and toss to combine.
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