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    Spiced Chickpea and Avocado Caesar Salad

    Prep/cook time: 25 minutes
    Pairs well with: Sparkling water or a glass of white wine, and garlic toast
    Serves: 2

    Ingredients:

    • 10 oz. bag of Hearts of Romaine lettuce
    • 3/4 Cup of halved grape tomatoes
    • 1 avocado, peeled and diced
    • 3/4 Cup croutons
    • 2 large lemon wedges
    • ¼ Cup freshly shredded Parmesan cheese (Omit to make this a vegan salad)
    • Your favorite Caesar dressing

    For The Spiced Chickpeas:

    • 1 can of garbanzo beans, rinsed and patted dry
    • 2 Tbsp. extra virgin olive oil
    • 1 tsp. Harissa spice powder
    • ¼ tsp. Cumin
    • ¼ tsp. chili powder
    • ½ tsp. kosher salt

    For the Garlic Toast:

    • 1 small French baguette
    • 2-3 Tbsp. of extra virgin olive oil
    • 1 garlic clove

    Method:

    1. Start with roasting your chickpeas; preheat your oven to 400 degrees.
    2. In a small bowl, make a slurry by mixing together the olive oil, harissa spice, cumin, chili powder, and salt.
    3. Place your rinsed and dried chickpeas on a lightly greased baking sheet and pour your spice slurry over the chickpeas. Mix well with a spatula to make sure all of the chickpeas are coated with the spice.
    4. Bake for 20-22 minutes, giving the pan a stir halfway through.
    5. While the chickpeas are baking, prepare your garlic toast by slicing your baguette lengthwise. Using a basting brush, brush each cut side of the bread with the olive oil. Set aside while you prep the salad.
    6. Into two serving bowls, divide the lettuce into each bowl, and top with the diced avocado, grape tomatoes, croutons, and parmesan cheese if using.
    7. When the chickpeas are done, top your salad with the warm chickpeas and your Caesar dressing.
    8. To toast your garlic bread, put your oven on broil and place your prepared bread on a baking sheet.
    9. Place your bread under the broiler, watching carefully so it doesn’t burn, but turns a nice golden brown.
    10. Cut your garlic clove in half, and when you pull your bread out of the oven, immediately run your garlic, cut side down, across your bread. The heat will melt the garlic slightly into the bread to give a warm wonderful taste (and healthier, using no butter!)
    11. Serve with the garlic toasts on the side and the lemon wedges to squeeze over your salad, and enjoy!

    Notes:

    • Even though drying your chickpeas after rinsing is an extra step, it’s an important one in order to create crispy delicious roasted chickpeas. Use a kitchen towel or paper towel to gently and quickly give them a good drying to soak up the excess water before turning them out onto the baking sheet.
    • The spiced chickpeas make an excellent and healthy snack! Double the batch to have an after school snack ready for your kiddos, or delicious added to a lunch bowl.
    • The roasted chickpeas lose their crunchiness after a couple hours, but are still yummy, just not as toothsome, so they are best enjoyed soon after cooking. You can store them overnight, however, in a container by laying a paper towel over the top to let the air flow through. Putting an airtight lid on the container will leave them a little damp, so best not to seal it.
    • If Harissa is a spice powder that is missing from your pantry, I highly recommend getting some! If you don’t have it though, you can replace it with ¼ tsp of each: smoked paprika, ground coriander, garlic powder, and a pinch of red pepper flakes.
    • To make this salad even healthier, feel free to substitute half or all of your romaine lettuce with Kale.

    DOWNLOAD THE RECIPE HERE!

    All Photos by Marla Smith Photography


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