Roasted Chickpea Avocado Salad and Feta Vinaigrette

Roasted Chickpea Avocado Salad & Feta Vinaigrette

Recipe by Donna Levy

Serves      4

30     ounces     GARBANZO BEANS,   rinsed and drained

2         tablespoons   OLIVE OIL  

2      teaspoons   SMOKED PAPRIKA  

1      teaspoon   GARLIC POWDER

4      ounces   ARUGULA  

1      each   ENGLISH CUCUMBER,   sliced

10     ounces   GRAPE TOMATOES  

1      each   AVOCADO,   diced

1/2    each   YELLOW ONION,   sliced 1/4" thick

2      teaspoons      KOSHER SALT  

3/4    teaspoon   PEPPER, GROUND BLACK,  

13.00   Tablespoon   OIL, VIRGIN OLIVE OIL,  

1.00   teaspoons   LEMON JUICE,  

0.50   Cup   VINEGAR, RED WINE,  

0.50   Tablespoon   BASIL, FRESH,  

1.00   Teaspoon   THYME, FRESH,  

0.25   cup   CHEESE, FETA,  

2      tablespoons   DIJON MUSTARD

6      each   GARLIC,  cloves

2      each   FRESH SHALLOTS,   thinly sliced

1      tablespoon   FRESH OREGANO  

Cooking Instructions

Preheat oven to 350F.  In a large bowl, mix together the chickpeas, olive oil, paprika, and granulated garlic.  Spread the chickpeas in a single layer on a sheet pan.  Bake for 25‑30 minutes or until chickpeas are crisp. 

Dressing:  Preheat grill.  Brush onion slices with olive oil and season with salt and pepper.  Place onions on grill and cook, turning, until tender, 4 to 5 minutes.  Transfer to a small bowl; drizzle with 1 tablespoon of olive oil and lemon juice.  Toss to combine.  Transfer onion to the bowl of a food processor along with vinegar, basil, thyme, feta, mustard, garlic, shallots, oregano; pulse to combine.  Season with salt and pepper to taste.  With the processor running, slowly drizzle in 3/4 cup olive oil until dressing is smooth; season with salt and pepper.

To assemble the salad, place arugula on individual plates or serving platter.  Top with cucumber, tomatoes, avocado, and roasted chickpeas.  Drizzle with feta vinaigrette.