Green Goddess Wedge Salad
Ingredients
Smoky Roasted Chickpeas
-
1
teaspoon
olive oil
-
1
15-ounce can
chickpeas (garbanzo beans)
-
½
teaspoon
smoked paprika
-
¼
teaspoon
kosher salt
Green Goddess Dressing
-
¼
cup
olive oil
-
½
medium
avocado (pitted and diced)
-
3
tablespoons
chopped scallions
-
3
tablespoons
fresh lemon juice
-
2
tablespoons
fresh tarragon leaves
-
1
tablespoon
tahini (sesame seed paste)
-
1
medium clove
garlic (minced)
-
¼
teaspoon
kosher salt
-
⅛
teaspoon
freshly ground black pepper
-
2-3
tablespoons
water
Green Goddess Wedge Salad
-
1
head
iceberg lettuce (outer leaves removed and cut into four wedges)
-
1
pint
cherry or grape tomatoes (halved)
-
½
medium
avocado (pitted and diced)
-
2-3
scallions
sliced
-
1
batch
Smoky Chickpeas
-
to taste
black pepper (optional)
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with paper towels.
- Drain and rinse the chickpeas, then dry them with the paper towels.
- Toss chickpeas with olive oil, smoked paprika, and salt, then spread them on the baking sheet.
- Bake the chickpeas for 30-40 minutes until browned and crisp, then let them cool.
- In a blender or food processor, combine olive oil, avocado, scallions, lemon juice, tarragon, tahini, garlic, salt, and pepper. Blend until smooth.
- Add water gradually until the dressing reaches the desired consistency, then refrigerate.
- Arrange iceberg wedges on plates, drizzle with dressing, and top with tomatoes, avocado, scallions, and chickpeas.
- Add black pepper on top if desired and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
289
Total fat
25g
Total carbohydrates
17g
Total protein
5g
Sodium
321mg
Cholesterol
0mg
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