Ingredients

The following ingredients have 6 Servings
  • 1 head butter lettuce
  • 6 radishes, thinly sliced
  • 1 english cucumber, thinly sliced
  • 1 large avocado, cut into wedges
  • 1 can chickpeas
  • 2 tsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 3/4 cup plain greek yogurt
  • 1/2 lemon, juiced
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh dill, minced
  • 1/2 tsp sea salt
  • 1/2 tsp course ground pepper

Instruction

  • Preheat oven to 400° F.Drain and rinse chickpeas
  • We popped the peels of the chickpeas off, but you could skip this step if you want to save time
  • Place the chickpeas onto a parchment paper lined rimmed baking sheet and toss with olive oil, sea salt and paprika
  • Roast chickpeas in oven for 40 minutes
  • After 40 minutes take them out of the oven and let them rest for 10 minutes
  • Place them back into the oven for 10-15 minutes longer until crunchy.Combine all ingredients for the dressing in a small bowl
  • Refrigerate until ready to use.Place lettuce on a platter, spread radishes, cucumber and avocado evenly over lettuce
  • Pour desired amount of dressing over entire salad
  • Sprinkle with roasted chickpeas.