Roasted Chickpea and Avocado Green Salad

Serving Size: 10 people

This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chickpeas coated with smoked paprika are roasted for maximum flavor in this romaine-kale and avocado salad.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35

Recipe Serving Size10 people

Cooking Tools Required

Can Opener, Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Sharp Knives

Ingredients

For roasting the chickpeas:

28 ounce canned chickpeas (garbanzo beans) organic, drained and rinsed
2 tablespoon avocado oil
2 teaspoon smoked paprika

For the salad:

1 head romaine lettuce or similar, chopped
1 red onion large, thinly sliced
2 bunch kale chopped
2 avocado chopped
5 tablespoon pomegranate seeds optional

For the dressing:

1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1 lemon juiced
4 tablespoon fresh basil finely chopped
1 clove garlic smashed and minced

Instructions

Preheat the oven to 350° F. Drain and rinse the chickpeas in cold water then dry them on paper towels.
Mix the olive oil and smoked paprika in a large bowl. Add the chickpeas and toss to coat them with the oil and paprika. Tip out onto a parchment lined baking sheet, drizzling any oil remaining in the bowl. Roast in the preheated oven for 20 minutes, gently shaking the tray half way through, or until the chickpeas are light golden and crisp. Remove from the oven, drain on paper towels and put to one side to cool.
For the dressing, whisk together the mustard, olive oil and lemon juice until emulsified. Add the basil and garlic and whisk again.
Halve and stone the avocado and cut each half in half again lengthwise. Chop each quarter into three roughly equal pieces. Place in a bowl with the lettuce, red onion and half of the roast chickpeas. Add the dressing and toss to combine. Scatter the remaining roast chickpeas over the top and serve. Top with pomegranate seeds if desired.

Nutrition