Crisp iceberg lettuce topped with fresh tomatoes, shredded carrot, sliced cucumber and crunchy roasted chickpeas tossed in a creamy herbed avocado-yogurt dressing. Flavorful, hydrating and delicious!

INGREDIENTS – serves 2-4

1 1/2c chickpeas or 1 can, drained
2T olive oil
1/4t salt
1/4t pepper
1/4t garlic powder
1/4t thyme
Pinch red pepper flakes

1/4c greek yogurt
1/2 avocado
1-2c fresh herbs (I used chives, basil, mint)
1 lemon
1 garlic clove

1 iceberg head, chopped
1/4 large carrot, shredded
1 small tomato, chopped
1/4 cucumber, sliced


Preheat oven to 375°F. Spread chickpeas out on a parchment lined sheet pan. Drizzle with olive oil then sprinkle with salt, pepper, garlic powder, thyme and red pepper flakes. Toss to coat then bake for 20-25 minutes, shaking the pan every 5-8 minutes.

Meanwhile, make the dressing by throwing yogurt, avocado, herbs, lemon juice and garlic clove in a food processor with a pinch of salt and pepper then blend until the herbs are mostly chopped up and the dressing is smooth. Toss the lettuce in a few tablespoons of the dressing then top with carrot, tomato, cucumber and roasted chickpeas. Finish with a little more dressing.


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