Roasted Romaine Salad w/ Crispy Ranch Chickpeas & Avocado Relish

Name: Roasted Romaine Salad w/ Crispy Ranch Chickpeas & Avocado Relish
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Cuisine: American
Ingredients: 1 15 ounce can of chickpeas, drained and patted dry; 1 tbsp olive oil; 2 tbsp ranch seasoning; 1 ripe avocado, finely chopped; 1 pint cherry tomatoes, finely chopped; 1/3 cup finely chopped parsley; 1/3 cup finely chopped red onion; 1 tbsp capers; Juice of one lemon; 1 tablespoon olive oil; 1/2 tbsp sugar; 1/2 tsp salt; 1/4 tsp pepper; 1 large romaine lettuce head, sliced lengthwise; Olive oil; Salt; Pepper; Tahini or my tahini whip (see recipe for Butternut and wild rice salad)

5 steps

Prep:10minCook:26min

Updated at: Thu, 17 Aug 2023 06:37:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories349.9 kcal (17%)

Total Fat21.6 g (31%)

Carbs33.4 g (13%)

Sugars8.2 g (9%)

Protein11.7 g (23%)

Sodium1138.9 mg (57%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. Add a separate sheet pan to the oven and allow it to heat while the oven preheats.

Step 2

Add the chickpeas to a bowl with the olive oil and ranch seasoning. Toss to coat and place in the oven for 15-18 minutes, tossing halfway.

Step 3

While the chickpeas roast, make the relish. Add the avocado, tomato, parsley, red onion, capers, lemon juice, olive oil, lemon juice, sugar salt and pepper. Toss to combine and set aside.

Step 4

Roast the romaine. Remove the sheet pan from the oven. Add a drizzle of the olive oil to the hot sheet pan, place the romaine face up, drizzle the tops with 1/2-1 tablespoon of olive oil, season with salt and pepper, then flip and season with more salt and pepper. Place in the oven to roast for about 5-6 minutes. Place the romaine under the broiler for 2-3 more minutes to brown the top.

Step 5

Serve the romaine topped with the relish, chickpeas and tahini whip.