Name: Roasted Chickpea Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; DRESSING:; 1/3 cup olive oil; 1/4 cup lemon juice; 1 tablespoon grated lemon zest; 2 teaspoons dried oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper; SALAD:; 4 cups chopped fresh kale; 1/2 cup chopped cucumber; 1/2 cup cherry tomatoes, halved; 1/2 cup crumbled feta cheese; 1/4 cup minced fresh parsley; 1 medium ripe avocado, peeled and cubed

Learn how to make roasted chickpea salad. It makes for a tasty, hearty and nutritious lunch or dinner.

Ingredients

1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon garlic powder

DRESSING:

1/3 cup olive oil

1/4 cup lemon juice

1 tablespoon grated lemon zest

2 teaspoons dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

SALAD:

4 cups chopped fresh kale

1/2 cup chopped cucumber

1/2 cup cherry tomatoes, halved

1/2 cup crumbled feta cheese

1/4 cup minced fresh parsley

1 medium ripe avocado, peeled and cubed

Instructions

1 Bake the chickpeas

2 Preheat the oven to 400°F. Line a 15x10x1-inch baking sheet with foil. Place the chickpeas, olive oil, salt and garlic powder on a baking sheet and toss to coat. Spread the chickpeas in a single layer over the foil and remove any loose skins. Bake them until crunchy, 40 to 45 minutes, stirring every 15 minutes. Ensure they cool completely.

3 Prep the salad

4 In a large bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, salt and pepper. Fold in the kale; massage the dressing into the kale using your fingers. Stir in the cucumber, tomatoes, feta and parsley. Gently toss in the roasted chickpeas and avocado just before serving.