Teresa's Recipes
Roasted Chickpea and Avocado Salad
This vibrant Roasted Chickpea and Avocado Salad is a culinary delight. Its star ingredients are crunchy roasted chickpeas and creamy avocados, which offer a delightful contrast of textures. The salad is brought to life with a tangy lemon dressing that adds a refreshing zest. This salad is not only a feast for the senses but also a powerhouse of nutrients making it a guilt-free indulgence.
Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1, juiced Lemon
- 4 cups Mixed salad greens
- 2, pitted and diced Avocados
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 (15-ounce) can, drained and rinsed Chickpeas
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 300
- Fat: 15g
- Carbs: 30g
- Protein: 7g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chickpeas with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the chickpeas in the preheated oven for 20 minutes or until they are crispy.
- While the chickpeas are roasting, prepare the dressing. In a small bowl, whisk together the lemon juice, honey, and Dijon mustard until well combined.
- In a large bowl, combine the roasted chickpeas, diced avocados, and salad greens.
- Drizzle the dressing over the salad and toss well to combine all the ingredients.
- Serve the salad immediately, or cover and refrigerate until ready to serve.
Tips
- For an extra crunch, you can also add roasted nuts or seeds to the salad.
- Adding grilled chicken or tofu can make this salad a complete meal.