Roasted Chickpea Avocado Salad

Name: Roasted Chickpea Avocado Salad
Cuisine: American
Ingredients: Plant Based Nuggets; 1 can chickpeas ((15 oz.)); 1 stem fresh kale; ⅓ cup cherry tomatoes; 1 avocado (sliced); 1 teaspoon garlic powder; salt and pepper (to taste); ¼ cup pecans (to garnish); 1 Hass Avocado (large); ½ lemon juice; 4 Tablespoons water; 1 garlic clove (whole); cilantro (5 stems)

5 steps

This delicious roasted Chickpea Avocado Salad features kale, a variety of yummy veggies, and crunchy roasted chickpeas with a creamy avocado dressing for a mouthwatering combo you’ll love.

Updated at: Thu, 21 Nov 2024 12:25:57 GMT

Ingredients

0 servings

plant based nuggets

1can chickpeas

1 stemfresh kale

⅓ cupcherry tomatoes

1avocado

sliced

1 teaspoongarlic powder

¼ cuppecans

0.5lemon juice

4 tablespoonswater

1garlic clove

whole

5 stemscilantro

Instructions

For the Dressing

Step 1

In a blender place all the dressing ingredients, avocado, lemon, garlic powder, cilantro, salt and water. Blend until smooth.

For the Salad

Step 2

Preheat oven or to 400F. Drain the chickpeas then pat dry them using a paper towel. Place on a baking sheet then drizzle with olive oil, salt, black pepper and garlic powder. Bake for20-25 minutes, gently mixing every 5 minutes.

Step 3

Air fry or bake Raised & Rooted™ Nuggets for 10-12 minutes. Once finished you can slice in half (optional).

Step 4

Assemble your bowl by starting off with the kale, the scoop in all of the roasted chickpeas, top with sliced cherry tomatoes, red onions, pecans, avocado dressing, and the Plant Based Nuggets.

Step 5

Serve with the dressing and enjoy!

View on TasteGreatFoodie

↑Support creators by visiting their site 😊