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Recipe

Roasted Chickpea, Avocado, and Feta Salad

By Erica Clark April/May 2017 Issue
Scott Phillips

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

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.
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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

  • User avater
    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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