Fine Cooking Magazine - November/December 2020

Servings: 4

Crunchy roasted chickpeas add a surprising element to this simple salad, which pairs well with both Middle Eastern and Latin American flavors.

Ingredients

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

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.

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Reviews (3 reviews)

shortysnoogans | 07/24/2017
Loved this and the chicken thighs. Easy, fast, yummy. I’m making it tonight.
Maya_B | 03/30/2017
Very simple with a twist for a great side
hanseata | 03/16/2017
I 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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What We're Cooking Now

Name: Roasted Chickpea, Avocado, and Feta Salad
Yield: 4 servings
Cuisine: Latin American
Ingredients: 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