Servings:4
Crunchy roasted chickpeas add a surprising element to this simple salad, which pairs well with both Middle Eastern and Latin American flavors.
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- 1 15-oz. can chickpeas, drained
- 1 Tbs. olive oil
- Kosher salt and freshly ground black pepper
- 1 ripe Hass avocado
- 1/2 tsp. fresh lime juice, more to taste
- 2 oz. feta, finely crumbled
- 2 scallions, thinly sliced
Nutritional Information
- Calories (kcal) : 320
- Fat Calories (kcal): 150
- Fat (g): 17
- Saturated Fat (g): 4
- Polyunsaturated Fat (g): 2.5
- Monounsaturated Fat (g): 9
- Cholesterol (mg): 15
- Sodium (mg): 490
- Carbohydrates (g): 35
- Fiber (g): 12
- Sugar (g): 6
- Protein (g): 13
Preparation
- Heat the oven to 400°F.
- Spread the chickpeas on a rimmed baking sheet, and pat dry. Toss with the oil, season with salt and pepper, and roast until golden and slightly crunchy, 25 to 30 minutes.
- Mash the avocado with the lime juice, and spread on a platter or divide among plates. Top with the chickpeas, feta, and scallions. Season to taste with salt and more lime juice.
Reviews
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Reviews (3 reviews)
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shortysnoogans| 07/24/2017Loved this and the chicken thighs. Easy, fast, yummy. I’m making it tonight.
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Maya_B| 03/30/2017Very simple with a twist for a great side
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hanseata| 03/16/2017I made this together with the Harissa Yogurt Baked Chicken Thighs. The roasted chickpeas have a really nice crunch, and the combination with avocado and feta is great. We loved it!
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