SIMPLE AND DELICIOUS SPRING MIX SALAD WITH PARMESAN ROASTED CHICKPEAS, AVOCADO, AND LEMON
Today we're taking a simple spring mix salad and giving it a delicious twist with parmesan roasted chickpeas, fresh lemon juice, pumpkin seeds, and diced avocado. Serve as a side salad or add bites of rotisserie chicken to make it more filling. My favorite part about this salad is that it doesn't require much chopping or a store bought dressing.
YOU'LL NEED:
- 1 5 oz container of spring mix
- 1 15 oz can of chickpeas (aka garbanzo beans)
- 1 large avocado, diced
- parmesan cheese, grated (for roasting chickpeas + to top)
- pumpkin, sunflower, or other seed/nut (to top)
- olive oil to taste (for roasting chickpeas + dressing)
- juice from 1 lemon (for dressing)
- 2 cups diced rotisserie chicken (optional)
- S + P (to taste)
HERE'S HOW:
- Preheat oven to 425 degrees. Drain, rinse, and dry chickpeas. In a small baking dish, chickpeas with olive oil, grated parmesan, and salt + pepper. Roast in the oven for 10 minutes or until golden brown.
- Meanwhile, in a large bowl toss together spring mix, avocado, parmesan, seeds, juice from 1 lemon, olive oil (to taste), and S+P (also to taste). Add chickpeas and rotisserie chicken (if using), toss and serve!