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 18×26-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.
