Vegan Roasted Chickpea Salad

Salad is an unequivocally summer-season meal. Light and fresh, it's an excellent pick-me-up on hot days —especially when followed with a scoop or two of your favorite non-dairy ice cream.

Our recipe for Vegan Roasted Chickpea Salad is far from your standard lettuce-and-dressing combo, and it way too easy to make. You'll be replicating this lunch for weeks to come!

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• 1 can chickpeas/garbanzo beans
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked pepper
• 2 tablespoons fresh chopped parsley
• 1 teaspoon garlic powder
• 2 lettuce of choice
• 2 beefsteak tomatoes
• 3 shredded carrots
• 1 avocado
• 1 lemon
• 2 tbsp Vegan dressing of choice

1. Preheat oven to 400 degrees. Rinse and drain chickpeas and place in a bowl. In a separate dish, prepare the chickpea dressing by combining the olive oil, balsamic vinegar, sea salt, pepper, parsley, and garlic powder. Whisk with a fork. Drizzle over the chickpeas. Place the chickpeas on a greased baking sheet and top with additional cracked sea salt and pepper. Roast for 15 minutes, giving the tray a shake to roll the chickpeas over about halfway through.
2. In three single-portion, airtight containers, prepare your beds of lettuce and add your preferred toppings. If you're following this recipe exactly, you'll need to slice tomato, cube avocado, and shred carrots. Make sure to generously squeeze the avocado with lemon juice to keep it fresh.
3. Once the chickpeas cool, divide them among your salads. If you’re eating the salad the same day, drizzle with your vegan dressing of choice and add cracked pepper. Otherwise, pack the dressing separately to keep the salad as fresh as possible!

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