Ingredients
- Roasted Chickpeas:
- 1 (29 oz.) can no-salt-added chickpeas, rinsed and well-drained
- ⅛ tsp. cayenne
- ½ tsp. garlic powder
- ½ tsp. cumin
- ½ tsp. paprika
- Dressing:
- ½ cup hummus
- 3 cloves garlic, minced
- 1 tsp. dried dill
- 2 Tbsp. lemon juice
- Water to thin
- Salad:
- 8 oz. spring mix lettuce
- 1 pint cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¾ cup chopped fresh parsley
- 20 low-sodium whole grain pita chips, crushed
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 400ºF. Toss chickpeas with spices and roast in a single layer on a baking sheet, stirring every 10 minutes, until crunchy (30-40 minutes).
- Whisk together hummus, garlic, dill, and lemon juice in a small mixing bowl. Whisk in just enough warm water to make pourable.
- Toss salad ingredients together with roasted chickpeas and dressing.