Description
A vibrant salad featuring crunchy chickpeas, creamy avocado, and fresh vegetables, harmonized with a tangy dressing.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tbsp honey
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or canned)
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the chickpeas on a baking sheet, drizzling with honey and olive oil, then season generously with salt and pepper.
- Toss them gently to coat and roast for 25-30 minutes until crispy.
- Combine diced avocado, cherry tomatoes, corn, and feta cheese in a large bowl.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Add the roasted chickpeas to the salad mixture once slightly cooled.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill to meld flavors.
Notes
Store in an airtight container for up to two days after preparation, but best consumed fresh. Keep roasted chickpeas separate to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg