Roasted Chickpea Salad

Name: Roasted Chickpea Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 (15.5-ounce) can chickpeas, drained and rinsed; 2 teaspoons sea salt, divided; 1 teaspoon freshly ground black pepper, divided; 1 teaspoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon turmeric; 2 tablespoons lemon juice, freshly squeezed; 1 tablespoon tahini; water, optional, to taste; 1 head romaine or butter lettuce, chopped; 1 English cucumber, diced; 1 cup cherry tomatoes, quartered; 1 avocado, diced

Vegetable Oven Gastro-Pub

Time: 30 minutes

Yield: 2 servings

About

Salads are always a wonderful and easy meal option. Roasted Chickpea Salad adds just the right punch to keep your salad menu fresh and interesting. Crisp, chopped lettuce is tossed with a zesty, lemon-infused dressing and topped with seasoned, roasted chickpeas, juicy cherry tomatoes, crunchy English cucumbers, tasty avocados, and more of that dressing to give every bite a full flavor rush! Roasted Chickpea Salad is great for a quick dinner for your family or a shareable potluck dish that everyone will devour. It's oh, so good!

Ingredients

1 (15.5-ounce) can chickpeas, drained and rinsed
2 teaspoons sea salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon turmeric
2 tablespoons lemon juice, freshly squeezed
1 tablespoon tahini
water, optional, to taste
1 head romaine or butter lettuce, chopped
1 English cucumber, diced
1 cup cherry tomatoes, quartered
1 avocado, diced

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line an 18x26-inch baking sheet with aluminum foil.

Step 3 -In a large bowl, add the chickpeas, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, the paprika, the cumin, and the turmeric and toss until the chickpeas are fully-coated.

Step 4 -Add the seasoned chickpeas to the prepared baking sheet and bake, about 20 minutes.

Step 5 -In a medium bowl, add the lemon juice, the tahini, the remaining salt, and the remaining black pepper and whisk until combined. If it is too thick, slowly add the water, 1 teaspoon at a time, and whisk until the dressing is thin enough to drizzle.

Step 6 -In a second large bowl, add the chopped lettuce, the cucumber, and 1/2 of the dressing and toss to combine.

Step 7 -Tope the salad with the baked chickpeas, the cherry tomatoes, the avocado, and the remaining dressing.

Step 8 -Serve.

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