WATERMELON + CUCUMBER SALAD W/ CRUNCHY CHICKPEAS + BALSAMIC DRIZZLE

This salad is BURSTING with juicy, summertime flavor! Crisp, fresh cucumber and watermelon are impeccably balanced with peppery radishes, smooth avocado, salty feta, crunchy chickpeas and drizzled with an oh- so-good, sweet and tangy balsamic reduction. THE BEST for lunch or dinner a on hot summer day in the sun.

INGREDIENTS

1c chickpeas, cooked or canned – make your own here
1/2t garlic powder
1/8t salt
1/8t pepper
1T olive oil

1/3c balsamic vinegar
1T honey/maple syrup

1 head of romaine, chopped
4-5 radishes, sliced thin
1c watermelon, cubed
1/2 cucumber, cubed
1/2 avocado, sliced
1/4c feta, crumbled

Chives/mint – optional garnish

INSTRUCTIONS

Preheat oven to 375°F. Toss chickpeas in garlic powder, salt, pepper and olive oil, bake for 15-20 minutes until crispy. Allow to cool before adding to the salad. Pour balsamic and honey in a pot and bring to a boil then reduce to simmer for 4-5 minutes until reduced by half. Remove from heat and allow to cool.

Assemble romaine, radishes, watermelon, cucumber, avocado, feta and chickpeas on a plate or in a bowl then drizzle with cooled balsamic reduction and top with herbs.

ENJOY!

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