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Smoked Salmon and Crispy Chickpea Salad

Smoked Salmon and Crispy Chickpea Salad

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Occasion

Mediterranean Diet

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

15 ounces canned chickpeas drained and rinsed
2 tbsp avocado oil
1 tbsp za’atar
1/4 tsp sea salt
1/4 tsp black pepper
3 cups mixed baby greens
1 cucumber sliced
1 cup cherry tomatoes sliced
1-2 pieces smoked salmon broken off into large chunks
1 avocado sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley roughly chopped

Dressing:

1/4 cup red wine vinegar
2/3 cup olive oil
3 tbsp Dijon mustard
1/2 tsp za’atar
1/2 tsp black pepper

Instructions

Preheat oven to 425°F.
Add chickpeas to a baking tray and drizzle with avocado oil. Sprinkle with za’atar, sea salt, and black pepper. Toss to coat.
Bake chickpeas for 20-30 minutes, or until chickpeas are golden and crisp. Remove from oven and set aside.
While chickpeas bake, add mixed greens to a large platter or salad bowl. Arrange sliced cucumber, cherry tomatoes, olives, red onion, smoked salmon, and avocado on top. Add roasted chickpeas and add parsley, feta, and dressing on top. Enjoy!
To make dressing: add all ingredients to a small bowl. Whisk vigorously to combine.