Description
This Honey Roasted Chickpea and Avocado Salad is a vibrant, nutritious dish combining crispy honey-glazed chickpeas with fresh romaine lettuce, juicy cherry tomatoes, sweet corn, creamy avocado, and tangy feta cheese. Topped with a luscious creamy herb dressing made from tahini, lemon, and fresh herbs, this salad is perfect for a refreshing lunch or a light dinner that satisfies both flavor and texture cravings.
Ingredients
Units
Scale
Honey-Roasted Chickpeas
- 1 (15-oz.) can chickpeas
- 3 tsp. extra-virgin olive oil, divided (sub avocado oil)
- 1/2 tsp. kosher salt
- 2 tsp. honey
- 1/2 tsp. Dijon mustard
- 1/4 tsp. cinnamon
Salad
- 4 to 5 cups chopped romaine lettuce (sub lacinato kale if making ahead)
- 1 pint cherry tomatoes, halved
- 1 cup fresh, canned, or frozen/thawed corn
- 1 large (or 2 small) ripe avocados, cubed
- 1 cup feta cheese, cut into cubes (purchase a block of feta, as opposed to crumbled)
- 1/2 cup fresh torn basil leaves
Creamy Herb Dressing
- 2 Tbsp. tahini (such as Soom brand) (sub 3 Tbsp. plain full-fat Greek yogurt)
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. fresh chopped chives
- 1 clove finely grated garlic (sub 1/2 tsp. granulated garlic)
- 2 tsp. honey
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
Instructions
- Prepare Chickpeas: Preheat oven to 375°F. Drain and rinse chickpeas in a colander. Transfer to a clean, dry kitchen towel and fold the towel over the chickpeas. Gently rub to loosen and remove any loose skins. Once dry, spread the chickpeas on a baking sheet and toss them with 2 teaspoons of olive oil and the kosher salt.
- Bake Chickpeas: Place the baking sheet in the oven and bake chickpeas for 40 minutes, shaking the pan every 15 minutes to ensure even crispiness and to prevent burning.
- Make Honey Glaze: While chickpeas bake, mix remaining 1 teaspoon olive oil, honey, Dijon mustard, and cinnamon in a small bowl to create a glaze.
- Glaze Chickpeas: Remove chickpeas from the oven and toss them thoroughly in the honey glaze. Return the baking sheet to the oven with the door slightly ajar and the oven turned off. Let chickpeas sit for 20 minutes in the residual heat to become crispy. Then remove and cool completely at room temperature.
- Prepare Dressing: In a small bowl, whisk together tahini (or Greek yogurt), olive oil, fresh lemon juice, chopped chives, grated garlic, honey, kosher salt, and black pepper. Gradually add 2 tablespoons of warm water, whisking until the dressing reaches your preferred creamy consistency.
- Assemble Salad: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, corn, cubed avocado, feta cheese cubes, and torn basil leaves. Add half of the honey roasted chickpeas and half of the dressing, tossing gently to coat everything evenly.
- Serve: Plate the salad and garnish with the remaining roasted chickpeas. Drizzle the remaining dressing over the top. Serve immediately for the best texture and flavor.
Notes
- For a make-ahead option, substitute romaine lettuce with lacinato kale to maintain freshness.
- You can substitute avocado oil for olive oil if preferred.
- Tahini may be substituted with plain full-fat Greek yogurt for a creamier dressing.
- Adjust water quantity in dressing to achieve desired consistency.
- Remove loose chickpea skins carefully, but a few remaining skins won’t affect taste.
- Keep an eye on chickpeas towards the end of baking to avoid burning.
- Eating immediately ensures chickpeas stay crispy and salad fresh.
Nutrition
- Serving Size: 1 salad serving
- Calories: 365
- Sugar: 10g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 15mg
