¼cupplain almond milk yogurt (TRY: Kite Hill or Silk)
¼cupchopped, fresh cilantro leaves
5ouncesmixed lettuce greens
Juice of 1 lime
1 pintgrape tomatoes, halved
1avocadopeel and pit removed, thinly sliced
12mini red, yellow and orange sweet bell peppersseeded and sliced
Preheat oven to 450° F. In a medium bowl, place chickpeas, oil, cumin, chili powder, smoked paprika and salt; toss until well coated.
Spread chickpeas on a baking sheet and bake for 30 to 40 minutes, until brown and crunchy. Watch carefully so as not to burn the chickpeas (stir halfway through).
Heat a skillet over medium heat; spray with nonstick cooking spray and heat corn kernels until browned.
In a small bowl, combine salsa, yogurt and cilantro; set aside. In a large bowl, toss mixed greens with lime juice. Divided mixed greens among four serving bowls. Placing ingredients in piles, top each salad with a quarter of the tomatoes, avocados, sliced peppers, corn and chickpeas. Place dollops of the salsa-yogurt mixture on salads.
Mexican Roasted Chickpea Salad
Amount Per Serving
Calories 2312Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrates 48g16%
Dietary Fiber 12g48%
* Percent Daily Values are based on a 2000 calorie diet.