Roasted Chickpea And Avocado Salad

• porties: 4 servings
• actieve tijd: 15 minutes
• totale tijd: 55 minutes

Ingrediënten

1 (15-oz.) can chickpeas, rinsed and drained

1 tbsp. extra-virgin olive oil

1 tsp. chili powder

1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

1/4 c. plain Greek yogurt (preferably whole-fat)

1/4 c. tahini

Juice of 1 lemon

1 tbsp. Dijon mustard

1/4 c. (or more) warm water

2 tbsp. freshly chopped parsley

2 tbsp. sliced chives

Kosher salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

2 heads of romaine, chopped

1/2 red onion, thinly sliced

1 avocado, finely chopped

1 c. halved cherry tomatoes

4 oz. crumbled feta

Instructies

Chickpeas

Preheat oven to 400°. Pat chickpeas dry with paper towels and arrange in a single layer on a small baking sheet.

Roast chickpeas until golden and dried out, about 35 minutes.

Transfer chickpeas to a medium bowl. Add oil, chili powder, and garlic powder and toss to combine; season with salt and black pepper.

Dressing

In a medium bowl, stir yogurt, tahini, lemon juice, and mustard. Stir in warm water, adding more water 1 tablespoon at a time if needed to loosen dressing to a pourable consistency.

Add parsley and chives; season with salt, black pepper, and red pepper flakes and stir to combine.

Salad