CRISPY CHICKPEA CHOPPED SALAD

Ingredients:
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
4 cups mixed greens (such as lettuce, spinach, arugula)
1 cucumber, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 avocado, diced
For the Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Instructions:
1. Prepare the Crispy Chickpeas:
Preheat your oven to 400°F (200°C).
Pat the chickpeas dry with a paper towel to remove excess moisture.
In a bowl, toss the chickpeas with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until crispy, shaking the pan halfway through to ensure even cooking. Remove from the oven and set aside to cool.
2. Prepare the Salad:
In a large bowl, combine the mixed greens, diced cucumber, bell pepper, cherry tomatoes, red onion, parsley, and diced avocado.
Add the cooled crispy chickpeas to the salad.
3. Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
4. Assemble the Salad:
Drizzle the dressing over the salad and toss gently to coat everything evenly.
Taste and adjust seasoning if necessary.
Serve immediately and enjoy your vegan crispy chickpea chopped salad!