Spring-Forward Chickpea Salad Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 14 ounces canned chickpeas, drained
  • 2 teaspoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • ¾ cup garden peas, frozen
  • 3 packed cups mixed greens
  • 1 medium avocado, sliced
  • 5 radishes, thinly sliced
  • ½ cup feta cheese, crumbled
  • 2 tablespoons fresh dill, roughly chopped
  • 2 tablespoons fresh chives, roughly chopped
  • 2 tablespoons fresh mint, roughly chopped
  • 1 whole lemon, juiced and zested
  • ¼ cup olive oil
  • 2 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
Directions
  1. Preheat the oven to 400 F.
  2. Pat the chickpeas dry, then transfer them to a baking sheet. Toss them with 2 teaspoons olive oil and salt and pepper to taste.
  3. Transfer the chickpeas to the oven to bake for 20 minutes. Once baked, set aside to cool slightly.
  4. Bring a small pot of water to a boil. Add the frozen peas and cook for about 1 minute.
  5. Drain the peas and immediately transfer them to an ice bath. Leave for 1 to 2 minutes to cool, then drain and pat dry.
  6. Make the vinaigrette: Add the lemon juice, lemon zest, olive oil, honey, Dijon mustard, garlic powder, sea salt, and black pepper to a jar. Seal the lid and shake for 10 to 15 seconds, until the vinaigrette ingredients have emulsified.
  7. Assemble the salad by placing the mixed greens in a large serving bowl. Top with the sliced avocado, sliced radishes, crumbled feta, peas, and chickpeas.
  8. Top the salad with the fresh chopped dill, chives, and mint.
  9. Dress the salad with the lemon vinaigrette just before serving.