Roasted Chickpea and Avocado Salad
Ingredients
- 5 ounces mixed greens
- 1 large cucumber, diced
- 10 ounces cherry tomatoes, halved
- 1 avocado, diced
- 2 (15 ounce) cans chickpeas (i.e. garbanzo beans), drained and rinsed
- 2 tablespoons olive oil. (I’d only use 2tsp to cut down the fat)
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons garlic salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Preheat oven to 400°F/200°C
In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt
Spread the chickpeas onto a baking sheet in one layer
Bake for 25-30 minutes, until the chickpeas are crisp
In a large bowl, toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined
Divide between individual bowls and serve
