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