Ingredients
- Smoked Roasted Chickpeas:
- 1 (14-ounce) can chickpeas, drained and rinsed
- 2 tablespoons coconut aminos
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cracked black pepper
- Salad:
- 1 medium avocado, pitted and sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 2 cups chopped romaine lettuce
- 2 cups baby spinach or mixed greens
- 2 tablespoons sunflower seeds
- Vegan Green Goddess Dressing (store-bought or homemade)
Instructions
- Place drained and rinsed chickpeas on a clean tea towel and gently rub to remove skins.
- Transfer chickpeas to a shallow dish and add coconut aminos, maple syrup, olive oil, liquid smoke, paprika, salt, and pepper. Stir to coat and marinate in the fridge for 30 minutes (or up to overnight).
- Preheat oven to 375ºF during the last 5 minutes of marinating.
- Drain chickpeas through a mesh strainer and spread them on a parchment-lined baking sheet. Bake for 20–25 minutes, or until golden and slightly crisp. Let cool.
- In a large bowl or serving platter, arrange chopped romaine, baby spinach, avocado slices, cherry tomatoes, red onion, and sunflower seeds.
- Top with the roasted chickpeas and drizzle with Vegan Green Goddess Dressing just before serving.
Notes
- Customize with your favorite salad greens or toppings like cucumbers or radishes.
- Store leftover roasted chickpeas separately to keep them crisp.
- Meal prep friendly—store salad components and dressing separately in the fridge for up to 3 days.
- Use any vegan dressing you prefer if Green Goddess isn’t available.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
