Description
This vegetarian salad brings together crispy honey-roasted chickpeas, creamy avocado, fresh tomatoes and corn, cubes of feta, and a tangy tahini-herb dressing for a vibrant, nutritious, and satisfying meal.
Ingredients
- 1 (15-oz.) can chickpeas
- 3 tsp extra-virgin olive oil (or avocado oil), divided
- 1/2 tsp kosher salt
- 2 tsp honey
- 1/2 tsp Dijon mustard
- 1/4 tsp cinnamon
- 4–5 cups chopped romaine lettuce (or lacinato kale)
- 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, cubed
- 1/2 cup fresh torn basil leaves
- 2 Tbsp tahini (or 3 Tbsp full-fat plain Greek yogurt)
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh chives
- 1 clove garlic, finely grated
- 2 tsp honey
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- Warm water to thin dressing as needed
Instructions
- Preheat oven to 375°F (190°C).
- Rinse and drain chickpeas. Pat dry using a clean towel, optionally removing loose skins.
- Spread chickpeas on a baking sheet, toss with 2 tsp oil and salt.
- Roast chickpeas for about 40 minutes, shaking the tray every 15 minutes, until golden and crispy.
- Meanwhile, prepare the honey glaze by combining 1 tsp oil, honey, Dijon mustard, and cinnamon.
- Once chickpeas are roasted, toss them with the glaze, then return to the turned-off oven with the door slightly ajar for 20 minutes to crisp further.
- Prepare the dressing by whisking together tahini (or yogurt), olive oil, lemon juice, chives, garlic, honey, salt, and pepper. Add warm water gradually to reach desired consistency.
- In a large bowl, combine romaine (or kale), cherry tomatoes, corn, avocado, feta, and basil.
- Add about half of the roasted chickpeas and half of the dressing. Toss gently to coat.
- Top salad with the remaining chickpeas and drizzle the rest of the dressing before serving.
Notes
- For a vegan version, use maple syrup instead of honey and substitute vegan feta or omit cheese.
- Prep chickpeas and dressing in advance for quicker assembly.
- Use kale or spinach if making ahead to prevent wilting.
- Add more vegetables like cucumber, roasted peppers, or carrots for variety.
- Re-crisp chickpeas by reheating in the oven at 350°F for 5–10 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 salad (1/4 of recipe)
- Calories: 420
- Sugar: 10g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 25mg
