Preheat oven to 425 degrees.
Rinse and drain chickpeas, then pat dry.
Spread chickpeas on a parchment-lined baking sheet.
Drizzle with 2 teaspoons of olive oil.
In a small bowl, mix cumin, cayenne, and paprika.
Sprinkle the spice mix over chickpeas and season with salt.
Toss chickpeas to coat evenly.
Bake for about 20 minutes or until crispy, shaking the pan halfway through. Set aside.
In a food processor, combine Greek yogurt, mixed fresh herbs, Dijon mustard, 1 tablespoon olive oil, white wine vinegar, shallot, and garlic clove.
Season with salt and pepper, and pulse until smooth and creamy.
In a large bowl, toss little gem lettuce and sliced Persian cucumber with the prepared Green Goddess dressing until well coated.
Divide the dressed salad among plates, and top each serving with slices of avocado and crispy chickpeas.
Ingredients
Directions
Preheat oven to 425 degrees.
Rinse and drain chickpeas, then pat dry.
Spread chickpeas on a parchment-lined baking sheet.
Drizzle with 2 teaspoons of olive oil.
In a small bowl, mix cumin, cayenne, and paprika.
Sprinkle the spice mix over chickpeas and season with salt.
Toss chickpeas to coat evenly.
Bake for about 20 minutes or until crispy, shaking the pan halfway through. Set aside.
In a food processor, combine Greek yogurt, mixed fresh herbs, Dijon mustard, 1 tablespoon olive oil, white wine vinegar, shallot, and garlic clove.
Season with salt and pepper, and pulse until smooth and creamy.
In a large bowl, toss little gem lettuce and sliced Persian cucumber with the prepared Green Goddess dressing until well coated.
Divide the dressed salad among plates, and top each serving with slices of avocado and crispy chickpeas.