Honey Roasted Chickpea and Avocado Salad | Jenny & Buck’s Recipes | Umami

Ingredients

• 1 (15-oz.) can chickpeas
• 3 tsp. extra-virgin olive oil, divided (sub avocado oil)
• 1/2 tsp. kosher salt
• 2 tsp. honey
• 1/2 tsp. Dijon mustard
• 1/4 tsp. cinnamon
• 4 to 5 cups chopped romaine lettuce (sub lacinato kale if making ahead)
• 1 pint cherry tomatoes, halved
• 1 cup fresh, canned, or frozen/thawed corn
• 1 large (or 2 small) ripe avocados, cubed
• 1 cup feta cheese, cut into cubes (purchase a block of feta, as opposed to crumbled)
• 1/2 cup fresh torn basil leaves
• 2 Tbsp. tahini (such as Soom brand) (sub 3 Tbsp. plain full-fat Greek yogurt)
• 1 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. fresh chopped chives
• 1 clove finely grated garlic (sub 1/2 tsp. granulated garlic)
• 1/2 tsp. each kosher salt and freshly cracked black pepper