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Radiant Herbivore - Blog

Avocado Greek Salad With Roasted Chickpeas

Sometimes you just want something light and refreshing for dinner, right? Greek salad is one of my favourite salads.

What I love about this dish is the crunch you get from the cucumber and roasted chickpeas, the juiciness of the tomato, and the smooth texture of the avocado. The cilantro adds a fragrant pop of flavour and lemon balsamic dressing adds a tangy punch. Full of protein, fibre, iron, and so much more!  A gorgeous and simple salad for those hot summer nights.


Avocado Greek Salad With Roasted Chickpeas (serves 2)

Print recipe HERE.

Salad Ingredients:

•    2 cups leafy greens
•    1 avocado, chopped
•    1 bell pepper, chopped
•    3 hot house tomatoes, chopped
•    ½ cup red onion, chopped
•    large cucumber, chopped
•    ½ cup pitted Kalamata olives
•    ¼ cup finely chopped fresh cilantro
•    Juice of half a lemon
•    1 Tbsp. extra-virgin olive oil
•    1 Tbsp. balsamic vinegar
•    pinch of sea salt
•    pinch of freshly ground black pepper

Roasted Chickpeas Ingredients:

•    398 ml can chickpeas, drained/rinsed/patted dry with towel
•    ½ tsp. turmeric
•    ½ tsp. chili powder
•    ½ tsp. cumin
•    ½ tsp. coriander
•    pinch of sea salt
•    1 tsp. extra-virgin olive oil

Directions:

  1. Preheat oven to 350°F.
     
  2. In a medium bowl, combine all ‘Roasted Chickpeas’ ingredients and mix until chickpeas are completed coated.
     
  3. Spread chickpeas onto a large baking sheet and roast for 30-50 minutes. Roasting times vary between ovens and desired crunch. I myself find 40 minutes to be good.
     
  4. Remove from heat and let cool 3 minutes. Chickpeas will continue to harden for a short while after removal from oven.
     
  5. In a small bowl, whisk together lemon juice, balsamic vinegar, salt and pepper until emulsified.
     
  6. In a large serving bowl, combine all ingredients together.  Toss and serve.

What's your favourite go-to summer salad? Share with us in the comments below!