No. of Servings
Ingredients
Roasted Chickpeas
- 3 tbsp chickpeas (canned, drained & rinsed)
- ¾ tsp avocado oil
- pinch of salt
Salad
- 4 tbsp cherry tomatoes (halved)
- 4 tbsp cucumber (diced)
- 2 tbsp red bell pepper (diced)
- 1 tbsp red onion (finely diced)
- 1 tbsp kalamata olives (sliced)
- 1 â…“ tbsp feta cheese (crumbled)
- 1 tbsp parsley (fresh, chopped)
- 4 tbsp lettuce (chopped)
- 1 slice avocado
Dressing
- 1½ tsp lemon juice
- 1â…“ tsp vinegar
- 2½ tsp olive oil
- â…• tsp oregano (dried)
- salt & pepper (to taste)
Instructions
- Preheat oven to 425°F.
- Toss chickpeas with avocado oil and salt. Spread on a parchment-lined baking sheet and roast for 20 minutes or until slightly crisp.
- In a bowl, combine all salad ingredients.
- In a separate small bowl, whisk together lemon juice, vinegar, olive oil, oregano, salt, and pepper.
- Toss salad with dressing and top with roasted chickpeas. Enjoy!
Responses
Everyone raved about this salad! This recipe is a keeper!
Thanks for sharing, and so glad it’s a keeper for you too!