All the classic flavors of a green Goddess dressing, deconstructed! The roasted chickpeas add serious protein and satisfying crunch.

We Provide
  • 1 Can Chickpeas
  • 2 Teaspoons Smoked Paprika
  • ½ Head Romaine
  • ½ Oz. Parsley
  • 1 Container Daikon Radish Sprouts
  • 1 Avocado
  • 2 Oz. Sunflower Seeds
  • 1Tablespoon Dijon Mustard
  • 1 Lemon
You Provide
  • Cutting Board
  • Chefs Knife
  • Rimmed Baking Sheet
  • Large Salad Bowl
  • Mesh Strainer
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Step 1

recipev46_1Preheat oven to 425. While that heats up, prep your chickpeas. Strain and rinse the chickepeas under cold water. The trick to crispy chickpeas is getting them dry. Put the chickpeas between two towels (paper or kitchen) and roll.

Step 2

recipev46_2Put onto your rimmed baking sheet and season with olive oil, salt, pepper and smoked paprika. Cook for 25 minutes, shaking the tray half way through. They continue to crunch up as they cool. These can be made a day or two ahead and stored in an air tight container (jars work best).

Step 3

recipev46_3While the chickpeas roast, prep the rest of your salad. Finely chop the parsley and place into the bottom of the salad bowl. Cover with 2 tablespoons olive oil and Dijon mustard. Stir to combine.

Step 4

recipev46_4Roughly chop the romaine into bite sized pieces and add into the bowl along with the sunflower seeds. Cut the avocado in half and then quarters. Remove the skin and cut into thin slices. Fan them out and set aside with the remaining ingredients until its time to plate.

Step 5

recipev46_5Remove sprouts from the container and cut away the roots. Place in your strainer and run under cold water, set aside to dry. Toss the romaine with the Dijon and olive oil. Season with salt and pepper and squeeze the juice of half the lemon on top. Toss to combine.

Step 6

recipev46_thmbTo plate, create a bed with the dressed romaine. Top with sprouts, avocado fans and crispy chickpeas.



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