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Dairy
Easy
1 Hour
Diets 
Who doesn’t love a hearty, flavorful salad with a zesty dressing? Make sure you double the roasted chickpeas—there’s never enough!
1 (15.5-ounce) can Glicks Chickpeas, rinsed and drained
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plain Greek yogurt
1/4 cup tahini paste, such as Mighty Sesame
1/4 cup water
juice of 1 lemon or 3 tablespoons Tuscanini Lemon Juice
1 tablespoon mustard
2 tablespoons dried parsley
1/2 teaspoon crushed red pepper flakes
pinch of salt
pinch of black pepper
16 ounces romaine lettuce, such as Beleaves
1/2 red onion, thinly sliced
1 avocado, cubed
1 cup halved cherry tomatoes
1/2 cup crumbled Ta’amti Feta Cheese
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Pat the chickpeas dry with paper towels and arrange in a single layer on the baking sheet. Roast until golden and dried out, about 35 minutes.
Transfer chickpeas to a medium bowl. Add olive oil, chili powder, garlic powder, salt, and pepper and toss to combine. Set aside.
In a medium bowl, whisk together the yogurt, tahini, water, lemon juice, mustard, parsley, red pepper flakes, salt, and black pepper.
Add lettuce to a large bowl. Top with onions, avocados, cherry tomatoes, feta, and roasted chickpeas. Drizzle with the dressing and toss to distribute evenly.
Photography by Chay Berger
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