Stashcook: Meal Planner & Recipe Keeper

Mixed Greens & Roasted Chickpea Salad with Feta Recipe

Name: Mixed Greens & Roasted Chickpea Salad with Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 (10 oz) package mixed greens; 1 English cucumber; 1 (15 oz) can garbanzo beans (chickpeas); 2 tablespoons extra virgin olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 large avocado; 2 ounces feta cheese, crumbled; 1 clove garlic; Juice of 1 lemon; 1 teaspoon honey; 1 teaspoon Dijon mustard; 3 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Stashcook

This is a yummy salad with roasted chickpeas, mixed greens, cucumber, and creamy feta cheese. It's dressed in a tangy lemon and garlic dressing. You mix everything in a bowl and it's ready to eat!

Ingredients

1 (10 oz) package mixed greens

1 English cucumber

1 (15 oz) can garbanzo beans (chickpeas)

2 tablespoons extra virgin olive oil

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1 large avocado

2 ounces feta cheese, crumbled

1 clove garlic

Juice of 1 lemon

1 teaspoon honey

1 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Method

Preheat oven to 425°F.

Drain and rinse chickpeas, then place on paper towels and pat dry.

Transfer chickpeas to a baking sheet and drizzle with 2 tablespoons of olive oil.

Season chickpeas with smoked paprika, salt, and pepper. Toss to coat evenly.

Roast in the oven for 20 minutes, until crispy, shaking the pan halfway through.

While chickpeas are roasting, wash and dry mixed greens and place them in a large salad bowl.

Wash and medium dice the cucumber. Add to the salad bowl.

Halve, pit, and dice the avocado. Add to the salad bowl.

Crumble the feta cheese and add to the salad bowl.

For the dressing, mince the garlic and whisk together with lemon juice, honey, Dijon mustard, 3 tablespoons of olive oil, salt, and pepper in a small bowl.

Once chickpeas are roasted, let them cool for a few minutes, then add to the salad.

Drizzle the dressing over the salad and toss gently to combine.

Serve the salad immediately, or chill in the refrigerator for up to an hour before serving.

Company

About Us Testimonials FAQs Press Social

hello@stashcook.com