Crispy Chickpea Salad with Lemon Dressing

Ingredients

• 1425 g chickpeas(425g)
• 24 tablespoon olive oil(54g)
• 31 teaspoon smoked paprika(2.3g)
• 40.5 teaspoon chili powder(1.15g)
• 50.5 teaspoon cumin(1.1g)
• 60.25 teaspoon cayenne pepper(0.6g)
• 70.5 teaspoon salt(3g)
• 80.25 teaspoon black pepper(0.5g)
• 94 cup mixed greens(120g)
• 101 cup cherry tomatoes(150g)
• 111 cucumber(200g)
• 120.25 red onion(30g)
• 131 avocado(150g)
• 140.25 cup feta cheese(38g)
• 152 tablespoon fresh cilantro or parsley(6g)
• 162 tablespoon lemon juice(30g)
• 171 teaspoon honey or maple syrup(7g)
• 180.5 teaspoon Dijon mustard(2.5g)

Instructions

1. 1Preheat oven to 400°F (200°C). Pat the chickpeas dry with a towel.
2. 2Toss chickpeas with 1 tablespoon olive oil, smoked paprika, chili powder, cumin, cayenne pepper, salt, and black pepper.
3. 3Spread chickpeas on a baking sheet in a single layer. Roast for 20–25 minutes, shaking halfway, until crispy.
4. 4In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
5. 5Add roasted chickpeas on top of the salad.
6. 6In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper.
7. 7Drizzle the dressing over the salad and toss gently to combine.
8. 8Top with feta cheese and fresh cilantro or parsley if desired. Serve immediately while chickpeas are still warm and crunchy.