Roasted Chickpea Salad

Name: Roasted Chickpea Salad
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 batch roasted chickpeas; 10 ounces Romaine or little gem lettuce, chopped into bite-sized pieces; 6 ounces mini cucumbers (or half of an English cucumber), sliced into bite-sized pieces; 4 ounces crumbled feta cheese; 1 large avocado, diced; half of a small red onion, very thinly sliced; 1/2 cup fresh mint leaves, roughly chopped; 1/4 cup fresh dill, roughly chopped; 1/3 cup olive oil; 2 tablespoons lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon sea salt; 1/2 teaspoon freshly-ground black pepper; 1 large garlic clove, pressed or minced

This simple green salad is loaded up with zesty roasted chickpeas, cucumber, avocado, feta cheese, fresh herbs, and a tangy lemon vinaigrette.

⏱️ 50 min 🔪 Prep: 5 min 🔥 Cook: 45 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

4 servings

1 batch roasted chickpeas
10 ounces Romaine or little gem lettuce, chopped into bite-sized pieces
6 ounces mini cucumbers (or half of an English cucumber), sliced into bite-sized pieces
4 ounces crumbled feta cheese
1 large avocado, diced
half of a small red onion, very thinly sliced
1/2 cup fresh mint leaves, roughly chopped
1/4 cup fresh dill, roughly chopped
1/3 cup olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1 large garlic clove, pressed or minced

Steps

Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
Combine half of the chickpeas, lettuce, cucumbers, feta, avocado, red onion, mint and dill in a large mixing bowl. Drizzle evenly with the prepared vinaigrette and gently toss until combined.
Serve. Serve immediately, garnished with the remaining crispy chickpeas, and enjoy!

Source: Gimme Some Oven by Ali