Crispy Parmesan Chickpea Salad
This refreshing salad combines the crunch of crispy Parmesan-coated chickpeas with tangy Italian flavors. Loaded with nutritious ingredients like mixed greens, cherry tomatoes, and cucumbers, this whole food, plant-based dish is light yet satisfying. Tossed in a zesty lemon dressing and topped with creamy avocado slices, it's a perfect way to enjoy the Italian-inspired flavors while sticking to a healthy diet.
ingredients
- 2 cups cooked chickpeas
- ¼ cup whole wheat flour
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 4 cups mixed salad greens
- 1 cup halved cherry tomatoes
- ½ cucumber, sliced
- 1 ripe avocado, sliced
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a medium bowl, mix the whole wheat flour, grated Parmesan cheese, Italian seasoning, garlic powder, and salt.
- 3.
Toss the cooked chickpeas in the olive oil, then coat them in the Parmesan mixture until fully covered.
- 4.
Spread the coated chickpeas on a baking sheet and bake for 20-25 minutes until crispy and golden.
- 5.
In a large salad bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.
- 6.
In a small bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and pepper to make the dressing.
- 7.
Drizzle the dressing over the salad and toss gently to combine.
- 8.
Divide the salad into plates and top each serving with crispy Parmesan chickpeas and sliced avocado.
- 9.
Serve immediately and enjoy this flavorful Italian-inspired salad!