"Oven-baked chickpeas lie at the heart of this salad recipe, providing heaps of fiber and protein along with a deliciously nutty flavor profile. The salad is assembled using some of the finest offerings of early spring: garden peas, crisp mixed greens, crunchy radishes, and fresh chives, mint, and dill. Avocado brings a delicious creaminess to the salad, and feta adds a complementary rich, salty tang into the mix, which is brought together using a light yet bright and zesty homemade lemon vinaigrette."
"For the salad 14 ounces canned chickpeas, drained 2 teaspoons olive oil Salt, to taste Pepper, to taste ¾ cup garden peas, frozen 3 packed cups mixed greens 1 medium avocado, sliced 5 radishes, thinly sliced ½ cup feta cheese, crumbled 2 tablespoons fresh dill, roughly chopped 2 tablespoons fresh chives, roughly chopped 2 tablespoons fresh mint, roughly chopped For the lemon vinaigrette"
Spring-forward chickpea salad centers on oven-baked chickpeas for added fiber, protein, and a nutty crunch. The salad mixes garden peas, packed mixed greens, thinly sliced radishes, sliced avocado, crumbled feta, and a trio of fresh herbs: dill, chives, and mint. A lemon vinaigrette of lemon juice and zest, olive oil, honey, Dijon mustard, garlic powder, salt, and pepper provides bright, zesty dressing. Chickpeas are patted dry, tossed with olive oil and seasoning, then roasted at 400°F before assembling. The result is a fresh, light lunch or side that celebrates early spring flavors.
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