Crispy Chickpea & Avocado Salad
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Crispy Chickpea & Avocado Salad
Crunchy, creamy, and packed with flavor! Roasted chickpeas, fresh greens, and avocado come together with a sprinkle of A. Vogel Herbed Sea Salt for a simple yet delicious salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutesInstructions:
- Preheat oven to 400°F (200°C). Pat chickpeas dry with a paper towel.
- Toss chickpeas with olive oil, A. Vogel Herbed Sea Salt, smoked paprika, and black pepper. Spread on a baking sheet and roast for 20 minutes, shaking halfway through, until crispy.
- In a small bowl, whisk together all dressing ingredients until well combined.
- In a large bowl, combine greens, avocado, cherry tomatoes, red onion, and feta if using. Add roasted chickpeas.
- Drizzle with dressing and toss gently. Sprinkle with sunflower or pumpkin seeds before serving.
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Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp A. Vogel Herbed Sea Salt
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 6 cups mixed greens (arugula, spinach, or romaine)
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- 2 tbsp toasted sunflower seeds or pumpkin seeds
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- ½ tsp A. Vogel Herbed Sea Salt
- ¼ tsp black pepper
Optional Toppings:
- ¼ cup feta cheese
