recipe
roasted chickpea avocado salad
fill up with this crunchy leaf take on a creamy avocado salad. so refreshing and full of healthy proteins and oils—and topped with our homemade avocado cilantro dressing.
and let’s not forget that fantastic crunch topping made possible by one of our favorite salad toppings: roasted chickpeas!
fill up with this crunchy leaf take on a creamy avocado salad. so refreshing and full of healthy proteins and oils—and topped with our homemade avocado cilantro dressing.
and let’s not forget that fantastic crunch topping made possible by one of our favorite salad toppings: roasted chickpeas!
prep time: 15 minutes | cook time: 30 minutes
ingredients
2 servings
1 package (5oz) baby greens + crunch!
⅓ cup plus 2 tablespoons avocado cilantro dressing, divided
1 can (15oz) chickpeas, drained
fine sea salt and black pepper to taste
1 cup multi-colored cherry tomatoes, halved
1 avocado, pitted and thinly sliced
featured products
directions
1. preheat oven to 450°F. place chickpeas on a clean kitchen towel and dry well. transfer to a rimmed sheet pan and add 2 tablespoons dressing.
2. add salt and pepper and toss. roast, stirring every 10 minutes, until browned and crisp, about 30 minutes.
3. in a large bowl toss greens with remaining ⅓ cup dressing.
4. divide between plates. top with tomatoes, avocado, and crispy chickpeas.
recipe reviews (1)
Tamara Davis
I liked this salad and I often don’t like salads unless somebody else makes them. It was not too much trouble or time-consuming either. Will make again!