Roasted Chickpea Salad (Print Version)

Crispy roasted chickpeas, fresh vegetables, avocado, feta, egg, and lemon vinaigrette make this salad filling without feeling heavy.

# Ingredients:

For the roasted chickpeas

01 - 1 can (15 oz / 425 g) chickpeas, drained and rinsed
02 - 1 tablespoon extra-virgin olive oil
03 - 1/2 teaspoon smoked or sweet paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon fine sea salt
07 - 1/8 teaspoon black pepper

For the salad

08 - 4 cups (120 g) chopped romaine or mixed greens
09 - 1 cup (150 g) cherry tomatoes, halved
10 - 1 ripe avocado, diced
11 - 1/4 cup (35 g) thinly sliced red onion
12 - 1/4 cup (35 g) Kalamata olives, pitted and halved
13 - 1/3 cup (45 g) crumbled feta cheese
14 - 1 hard-boiled egg, chopped

For the lemon vinaigrette

15 - 3 tablespoons extra-virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 small garlic clove, finely minced
19 - 1/4 teaspoon fine sea salt
20 - 1/8 teaspoon black pepper

# Instructions:

01 - Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper if you want easier cleanup.
02 - Drain and rinse the chickpeas, then pat them very dry with a clean towel. Toss with olive oil, paprika, garlic powder, cumin, salt, and pepper.
03 - Spread the chickpeas in a single layer. Roast for 20-25 minutes, shaking the pan halfway through, until golden, dry-looking, and lightly crisp.
04 - Whisk olive oil, lemon juice, Dijon, minced garlic, salt, and pepper in a small bowl until smooth. Taste and adjust with more lemon or salt if needed.
05 - Add greens, tomatoes, avocado, red onion, olives, feta, and chopped egg to a large serving bowl. Let the chickpeas cool for 5 minutes so they do not wilt the greens.
06 - Drizzle the vinaigrette over the salad and toss gently. Scatter the roasted chickpeas over the top and serve right away for the best crunch.

# Notes:

01 - Best served immediately after adding the roasted chickpeas.
02 - For meal prep, store the chickpeas, dressing, and avocado separately.
03 - Use two sheet pans if doubling the chickpeas so they roast instead of steam.

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