Spicy Roasted Chickpea Salad
Ingredients
- 6 packed cups of greens of choice, I used chopped Romaine lettuce, but arugula, or mixed baby greens would be awesome
- 1 large avocado, sliced and drizzled with fresh lemon juice
- 2 cups cherry tomatoes, halved
- 2 Tbsps avocado oil, or olive oil
- 1 medium red onion, sliced thinly
- 1/3 cup pitted Kalamata olives
- 1/3 cup crumbled Feta cheese
- 4 hard-boiled eggs, peeled and chopped
- 2 15oz. cans chickpeas, drained and rinsed well, allowed to air dry a bit
- 2 tsps chili powder
- 2 tsps smoked paprika
- 1/2 tsp ground cumin
- 1 tsp garlic salt
- 1/4 tsp pepper
- To make the dressing:
- 1 large fresh lemon, juiced
- 3 Tbsps extra virgin olive oil
- 1 tsp dried oregano
- 2 cloves fresh garlic, minced
- sea salt and pepper, to taste (about 1/8 teaspoon each)
Instructions
- Preheat your oven to 400 degrees f. and line a large flat rimmed baking sheet with parchment paper.
- Add the chickpeas to the tray and sprinkle with chili powder, paprika, cumin, garlic salt and pepper.
- Drizzle with oil and toss well to get them all nicely coated.
- Arrange the chickpeas in a single layer and roast for 25-30 minutes, until dark golden brown and crispy, tossing once or twice during roasting time.
- Meanwhile, to a small jar, add all dressing ingredients and shake vigorously to emulsify, or simply whisk dressing ingredients together in a small bowl.
- Set aside.
- Place your choice of favorite greens into a large bowl and top nicely with crispy chickpeas, cherry tomatoes, onions, avocado, olives, feta, and hard boiled eggs. OR divide ingredients evenly between 4 separate serving bowls.
- Drizzle, then gently toss your salad with the homemade dressing and enjoy!
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