Description
This Honey Roasted Chickpea and Avocado Salad is a vibrant and nutritious dish combining crunchy, sweetly glazed roasted chickpeas with creamy avocado, fresh vegetables, and a tangy herb dressing. Perfect for a wholesome lunch or light dinner, it’s packed with textures and flavors including crispy chickpeas, juicy cherry tomatoes, sweet corn, and creamy feta cheese, all tossed in a luscious honey-tahini dressing.
Ingredients
Scale
For Roasted Chickpeas:
- 1 (15-oz.) can chickpeas
- 3 tsp. extra-virgin olive oil, divided (substitute avocado oil)
- 1/2 tsp. kosher salt
- 2 tsp. honey
- 1/2 tsp. Dijon mustard
- 1/4 tsp. cinnamon
For Salad:
- 4 to 5 cups chopped romaine lettuce (substitute lacinato kale if making ahead)
- 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, cut into cubes (purchase block feta, not crumbled)
- 1/2 cup fresh torn basil leaves
For Dressing:
- 2 Tbsp. tahini (such as Soom brand) or substitute 3 Tbsp. plain full-fat Greek yogurt
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. fresh chopped chives
- 1 clove finely grated garlic (or substitute 1/2 tsp. granulated garlic)
- 2 tsp. honey
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
Instructions
- Prepare Chickpeas: Preheat your oven to 375°F. Drain and rinse the canned chickpeas in a colander. Using a clean kitchen towel, gently rub the chickpeas to remove any loose skins; full removal is not necessary. Thoroughly dry the chickpeas to prepare them for roasting, ensuring crispiness.
- Roast Chickpeas: Spread the dried chickpeas on a baking sheet. Toss with 2 teaspoons olive oil and 1/2 teaspoon kosher salt evenly. Roast in the preheated oven for 40 minutes, shaking the pan every 15 minutes to turn the chickpeas for even roasting and to avoid burning.
- Make Honey Glaze: While chickpeas bake, whisk together the remaining 1 teaspoon olive oil, honey, Dijon mustard, and cinnamon in a small bowl to form a sweet and flavorful glaze that will coat the chickpeas after roasting.
- Glaze and Crisp Chickpeas: When roasted, remove chickpeas from the oven and immediately toss them with the honey glaze until fully coated. Turn the oven off but leave the chickpeas inside with the door slightly ajar. Let them sit for 20 minutes to set the glaze and enhance crispiness. Remove from oven and let cool to room temperature.
- Prepare Dressing: In a small bowl, combine tahini (or Greek yogurt), olive oil, lemon juice, chopped chives, grated garlic, honey, kosher salt, and black pepper. Whisk well while gradually adding 2 tablespoons warm water, and add more if needed to reach desired creamy consistency.
- Assemble Salad: In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, corn, cubed avocado, feta cheese cubes, and torn basil leaves. Add half of the honey roasted chickpeas and half of the creamy herb dressing. Toss gently yet thoroughly to mix all ingredients evenly.
- Serve: Garnish the salad with the remaining roasted chickpeas and drizzle the rest of the dressing on top. Serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- You can substitute avocado oil for olive oil if preferred.
- For a make-ahead option, use lacinato kale instead of romaine lettuce to maintain texture.
- Purchase block feta cheese and cut into cubes for better texture and presentation rather than using pre-crumbled feta.
- If tahini is unavailable, you can substitute with plain full-fat Greek yogurt in the dressing.
- Ensure chickpeas are thoroughly dried before roasting to get maximum crispness.
- Leaving the oven door slightly open after glazing the chickpeas helps them crisp up nicely.
- Add more warm water to the dressing if you prefer a thinner consistency.
- This salad is best served immediately after assembly to retain freshness and crunchiness.
