Honey Roasted Chickpea and Avocado Salad | Jenny & Buck’s Recipes
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Cooking tools:
- Microplane
- Colander
- Kitchen towel
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Can opener
- Spoon
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
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