Description
This Honey Roasted Chickpea and Avocado Salad is a vibrant and nutritious dish combining crispy honey-glazed chickpeas, fresh avocado, romaine lettuce, juicy cherry tomatoes, sweet corn, creamy feta, and fragrant basil leaves. The salad is complemented by a luscious creamy herb dressing made with tahini, lemon, and fresh herbs, offering a perfect balance of sweet, savory, and tangy flavors. Ideal for a wholesome lunch or light dinner, this salad offers both texture and taste with a delightful crispy, creamy, and fresh contrast.
Ingredients
Units
Scale
Honey-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
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
Creamy Herb 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
- Prep 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; complete removal is not necessary. Dry the chickpeas thoroughly to prepare for roasting.
- Toss and Bake Chickpeas: Place the dried chickpeas on a baking sheet. Toss them with 2 teaspoons of olive oil and 1/2 teaspoon kosher salt. Bake for 40 minutes, shaking the pan every 15 minutes to ensure even roasting and prevent burning, especially during the last few minutes.
- Prepare Honey Glaze: While the chickpeas bake, whisk together the remaining 1 teaspoon of olive oil, honey, Dijon mustard, and cinnamon in a small bowl to create a sweet, flavorful glaze.
- Glaze and Crisp Chickpeas: Remove the chickpeas from the oven and immediately toss them in the prepared honey glaze until thoroughly coated. Turn the oven off but leave the chickpeas inside with the door slightly ajar. Let them sit for 20 minutes to allow the glaze to set and the chickpeas to crisp up. Then, remove from the oven and cool them completely at room temperature.
- Make Creamy Herb Dressing: In a small bowl, combine tahini (or Greek yogurt), olive oil, lemon juice, chopped chives, grated garlic, honey, kosher salt, and fresh black pepper. Stir well and gradually whisk in 2 tablespoons of warm water, adding more if needed to reach your desired dressing consistency.
- Assemble Salad: In a large bowl, mix 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, tossing gently to combine all ingredients evenly.
- Serve: Garnish the salad with the remaining chickpeas and drizzle the rest of the dressing over the top. Serve immediately for optimal freshness and texture.
Notes
- Removing loose chickpea skins helps achieve crispiness but is not mandatory.
- Using block feta provides better texture and appearance compared to crumbled feta.
- Lacinato kale can be used instead of romaine if making the salad ahead to prevent wilting.
- You can substitute tahini with plain full-fat Greek yogurt for a creamier dressing with less sesame flavor.
- If unavailable, avocado oil may replace olive oil without significantly altering flavor.
- Adjust honey quantity in glaze and dressing to taste for more or less sweetness.
- For extra crunch, ensure chickpeas are completely dry before roasting.
Nutrition
- Serving Size: 1 salad serving (approx. 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 15 mg
