Description
A delicious vegan roasted chickpea salad loaded with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 1 batch roasted chickpeas, drained and seasoned
- 10 ounces Romaine or little gem lettuce, chopped into bite-sized pieces
- 6 ounces mini cucumbers, sliced into bite-sized pieces
- 4 ounces crumbled feta cheese or a substitute if desired
- 1 large avocado, diced
- 1/2 of a small red onion, very thinly sliced
- 1/2 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh dill, roughly chopped
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 21/2 teaspoons Dijon mustard
- 11/2 teaspoon sea salt
- 1/21/2 teaspoon freshly-ground black pepper
- 1 large garlic clove, pressed or minced
Instructions
- Preheat Oven & Prepare: Set your oven to 375 degrees F and allow it to preheat fully. A well-preheated oven is crucial for achieving that inviting roasted aroma and crispy texture in the chickpeas.
- Roast Chickpeas: Spread the drained chickpeas evenly on a baking sheet. Drizzle with olive oil, sea salt, and your preferred spices. Roast in the preheated oven for about 30 minutes or until they are golden brown and crispy. Ensure the chickpeas have enough space on the baking sheet to avoid overcrowding, which can cause them to steam instead of roast.
- Prepare the Veggies: While the chickpeas are roasting, chop the Romaine lettuce, mini cucumbers, and red onion. For a milder flavor, rinse the thinly sliced red onion under cold water. The vibrant colors of the veggies will make your prep area look fresh and inviting.
- Make the Dressing: In a mixing bowl, whisk together lemon juice, olive oil, Dijon mustard, sea salt, freshly-ground black pepper, and minced garlic. Taste the dressing; if it seems a bit flat, adjust with additional seasoning to brighten the flavor profile.
- Assemble the Salad: In a large mixing bowl, combine the roasted chickpeas and the chopped vegetables. Drizzle the prepared dressing over the top and gently toss to coat everything evenly. Be cautious not to over-dress the salad if you prefer a lighter touch.
- Top with Avocado: Add the diced avocado right before serving to maintain its creamy texture. If you are not serving the salad immediately, sprinkle some lime juice over the avocado to help prevent browning.
Notes
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 2 days. Ensure to keep the avocado out until you are ready to eat to maintain freshness.
- Expert Tips: If your chickpeas do not turn out as crispy as desired, ensure they are completely dried before roasting and double-check your oven temperature. Adjusting the lemon vinaigrette with more salt, pepper, or herbs can significantly enhance any bland taste. To keep avocado green, sprinkle lime or lemon juice right after cutting.
- Reheating Instructions: N/A, as this salad is best served fresh.
- Serving Suggestions: Serve the salad alongside grilled protein for a complete meal. You may also pair it with crusty bread or pita for added texture. Garnish with extra herbs for a fresh presentation.
- Recipe Variations: Consider adding bell peppers for extra crunch or incorporating roasted butternut squash for a sweet twist. Alternatively, replace the lemon vinaigrette with balsamic vinaigrette for a different flavor profile.
- Ingredient Notes: Look for firm avocados for the best texture. When selecting cucumbers, choose ones that are firm and unblemished for the best crunch. If feta cheese is not available, goat cheese or plant-based cheese works as suitable substitutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg