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Around summertime, it is nice to have a refreshing salad. This is a refreshing type of salad that can be customized in so many ways. The base of the salad is romaine lettuce but it can be substituted with spinach, or a variety of other greens.
You can customize the amount of tomatoes and cucumbers you want and create a summer salad that you love.
The roasted chickpeas give this salad a nice crunch and the feta adds another layer of flavor to the salad. Drizzle on top with a dressing you like whether it is ranch or simply avocado oil with some salt.
Serve the Herb-Roasted Chickpea Summer Salad immediately after dressing it. The combination of warm, flavorful chickpeas with cool, crisp vegetables creates a delightful contrast that satisfies the salad craving.
The salad can be a standalone meal or paired wonderfully with grilled chicken or fish for a more substantial dining experience.
Herb Roasted Chickpea Summer Salad
Ingredients
- 1 head romaine lettuce
- 1 can chickpeas
- 1 avocado
- 1 cup tomatoes
- 1 cup cucumber
- 1 block feta cheese
- 1 drizzle oil
- 1 dash oregano, parsley, garlic powder, onion powder, salt, pepper
Instructions
- Preheat your oven or mini oven toaster to 350 degrees. Drain and toss the chickpeas lightly in olive oil and herbs of your choosing. You can add all of the herbs or choose which ones you like best.
- Roast the chickpeas for 25 minutes until they are crispy and crunchy. Shake them halfway through.
- Toss together the salad with the romaine lettuce, tomatoes, cucumber, avocado, and feta cheese all diced into small bite-sized pieces.
