Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss chickpeas with olive oil, lemon juice, thyme, garlic powder, salt, and black pepper.
- Spread the chickpeas on a baking sheet in a single layer.
- Roast for 25-30 minutes until crispy.
- In a large bowl, combine salad greens, cherry tomatoes, red onion, and avocado.
- Add the roasted chickpeas on top and serve immediately.
Notes
- For extra flavor, you can add feta cheese or nuts.
- Make sure to serve immediately after adding the chickpeas to keep the salad fresh.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg