Cooked - Roasted Chickpea And Avocado Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Chickpea And Avocado Salad

4.0

chickpeas

1 (28-oz.) can chickpeas, rinsed and drained

1 tbsp. extra-virgin olive oil

1 tsp. chili powder

½ tsp. garlic powder

Kosher salt

Freshly ground black pepper

dressing

¼ c. plain Greek yogurt (preferably whole-fat)

¼ c. tahini or almond butter

Juice of 1 lemon

1 tbsp. Dijon mustard

¼ c. (or more) warm water

2 tbsp. freshly chopped parsley

2 tbsp. sliced chives

Kosher salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

salad

2 heads of romaine, chopped

½ red onion, thinly sliced (or fennel, or red bell pepper)

1 avocado, finely chopped

1 c. halved cherry tomatoes

4 oz. crumbled feta

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.
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.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 107 weeks ago

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