Servings: 1 Serving
Calories: 194kcal
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 ⅓ tbsp feta cheese crumbled
- 1 tbsp parsley fresh, chopped
- 4 tbsp lettuce chopped
- 1 slice avocado
Dressing
- 1½ tsp lemon juice
- 1⅓ tsp vinegar
- 2½ tsp olive oil
- ⅕ 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!
Nutrition
Calories: 194kcal | Carbohydrates: 18g | Protein: 7g | Fat: 11g
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