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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Layers of fresh green and yellow vegetables are lightly dressed and topped with spicy baked chickpeas and colorful crunchy veggie chips. A delight in every bite!
generous handful romaine lettuce, cut up
1–2 yellow peppers, cubed
2 Israeli or Persian cucumbers, scrubbed, seeded, and cut into half-rounds
1–2 avocados, cubed
assorted veggie chips, for garnish
2 tablespoons Gefen Olive Oil
juice of 1/2 lemon (approximately 1 and 1/2 tablespoons)
1 cube Gefen Frozen Parsley, defrosted, or a small handful of fresh parsley
salt, to taste
pepper, to taste
2 pinches sugar or sweetener
1 and 1/2 cups canned Haddar Chickpeas, drained and rinsed
1 tablespoon Gefen Olive Oil
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 – 1 and 1/2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/8 teaspoon thyme
1/4 teaspoon Gefen Onion Powder
salt, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place chickpeas on a towel and pat dry. (For crispier chickpeas, remove skins.)
Pour into a large bowl. Add olive oil and spices. Mix together well until evenly coated. Taste and adjust seasoning if necessary.
Place in a single layer on a tray lined with Gefen Parchment Paper. Slide into oven and bake for 30 minutes, stirring halfway through the baking time. Turn off oven and leave the chickpeas inside to cool, approximately 15 minutes. Set aside.
Blend all ingredients together, preferably with an immersion blender. (This can be done a few days in advance.)
Layer vegetables in order listed in a glass bowl, alternating green and yellow veggies.
Pour the dressing over the salad immediately before serving.
Place roasted chickpeas in the center of the salad and the veggie chips around the perimeter of the bowl.
Photography: Moishe Wulliger Food Styling: Renee Muller
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