Garlicky Roasted Chickpea Salad

Summer calls for meals that are fresh, light, and satisfying. This salad fits the bill for a perfect summer salad that is equally delicious and beautiful. Inspired by fresh Mediterranean flavors, this salad is packed with bold flavors and a satisfying texture, combining crispy golden chickpeas with creamy avocado and tangy feta cheese. A simple garlicky dressing brings everything together for a light yet hearty salad.

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed (check label for soy)

1 tablespoon extra-virgin olive oil

¼ teaspoon paprika

1 teaspoon fine sea salt

1 cup cucumbers, sliced

4 ounces feta cheese

crumbled ½ red onion, finely chopped

½ cup fresh parsley

finely chopped ¼ cup fresh mint, finely chopped

1 medium avocado, pitted and diced

Handful of baby spring mix

Garlic Lemon Dressing

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 garlic cloves, minced

1 teaspoon dried oregano

½ teaspoon fine sea salt

Preheat the oven to 400°F.

Place the chickpeas in a bowl and add 1 tablespoon of olive oil, paprika, and salt. Toss to coat evenly and place the chickpeas on a baking tray in a single layer.

Roast in the oven until crispy, about 25 minutes.

Whisk together the dressing ingredients in a small bowl or glass jar.

In a medium-sized bowl, toss the roasted chickpeas, cucumbers, feta, onion, and fresh herbs with half of the dressing. Add the diced avocado and gently mix once to prevent it from becoming mushy.

Arrange the baby spring mix on a plate. Pour the rest of the dressing evenly over the lettuce. Add the chickpea mixture on top of the lettuce.

Garnish with additional fresh chopped parsley.