Ingredients
Scale
- 1 can garbanzo beans, drained and patted dry with a kitchen towel
- 2 tablespoons olive oil
- 1/4 teaspoon each salt and black pepper
- 1 tablespoon honey
- 1 head romaine lettuce, chopped
- 1 ripe avocado, diced
- 1 small sweet potatoes, roasted and diced
- 1/3–1/2 cup feta cheese, large crumbles
- 1/2 cup cherry tomatoes, sliced in half
- 6–8 fresh basil leaves, chopped
Tahini Dressing
- 2 heaping tablespoons tahini
- 1/4 cup olive oil
- juice from 1 medium lemon
- 1 teaspoon honey
- 1–2 garlic cloves, minced
- 1/4 teaspoon each salt and pepper (more for seasoning)
- 2 tablespoons hot water (more to thin the dressing out)
Mix all salad dressing ingredients together.
Instructions
- Preheat your oven to 400F.
- On a baking sheet tray add the dry garbanzo beans, olive oil, salt and pepper. Toss to coat and spread them out in an even layer. Bake for 10 minutes. Remove from the oven and drizzle the honey on top and toss to coat. Return back to the oven for 6 minutes. Remove and let cool slightly.
- To assemble the salad, layer the chopped romaine lettuce in a shallow bowl or plate. Layer the avocado, sweet potato, feta cheese and cherry tomatoes around. Sprinkle the honey chickpeas and basil on top.
- Serve with the tahini dressing.
Notes
The dressing will become thick – thin out with hot water.
- Prep Time: 10
- Cook Time: 12
- Category: salad
- Method: oven
- Cuisine: salad