Wedge Salad with Crispy Chickpeas & Avocado Dressing

Ingredients

• 1 head iceberg lettuce, cut into 4 wedges
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ½ cup cucumber, diced
• ¼ cup fresh parsley or chives, chopped
• ½ cup crispy roasted chickpeas (recipe below)
• 1 ripe avocado
• ¼ cup plant-based yogurt or full-fat coconut milk
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• 2–4 tbsp water (to thin)
• Salt & pepper, to taste
• 1 can (15 oz) chickpeas, drained & rinsed
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper