BBQ Chickpea Spinach Salad

Name: BBQ Chickpea Spinach Salad with Ranch Dressing & Avocado
Yield: 2 servings
Cuisine: American
Ingredients: 1 Avocado; 1 Onion; 1 Chickpeas; 4 tbsp Sour Cream; 5 oz Spinach; 2 tbsp Soy Sauce; 4 oz Tomato; 1 tsp Smoked Paprika; 1 tbsp Sweet and Smoky BBQ Seasoning; 1 1/2 oz Butter; 1 tsp Garlic Powder; tsp Salt, tsp; tsp Black Pepper, tsp

with Ranch Dressing & Avocado

By Recipe0 System

This hefty main-course salad is our nod to the king of salads: Cobb (sorry, Caesar). Instead of frying up bacon, we achieved that signature flavor with chickpeas roasted with our Sweet and Smoky BBQ Seasoning. We toss the chickpeas along with fresh spinach and grape tomatoes in a super creamy ranch dressing. For the crowning touch, we top the salad with luxurious slices of avocado and more of the crisp roasted chickpeas. Talk about the royal treatment!

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Avocado
1 Onion
1 Chickpeas
4 tbsp Sour Cream
5 oz Spinach
2 tbsp Soy Sauce
4 oz Tomato
1 tsp Smoked Paprika
1 tbsp Sweet and Smoky BBQ Seasoning
1 1/2 oz Butter
1 tsp Garlic Powder
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Drain and rinse chickpeas; pat very dry with paper towels. Halve grape tomatoes lengthwise. Halve, peel, and finely dice half the onion (whole onion for 4). Halve and pit avocado; using a spoon, scoop out avocado from each half, then slice.
2

In a large bowl, combine a large drizzle of oil, paprika, half the soy sauce (all for 4 servings), half the BBQ seasoning (all for 4), half the garlic powder (you’ll use the rest in the next step), and ¼ tsp sugar (1⁄3 tsp for 4).

Add chickpeas to bowl; stir until fully coated. Season generously with salt and pepper.

Spread chickpeas out on a baking sheet. Roast on top rack until lightly browned, 18-20 minutes. (For 4 servings, divide between 2 baking sheets; roast on top and middle racks, tossing chickpeas and swapping rack positions halfway through roasting.)
3

Meanwhile, in a small bowl, whisk together ranch dressing, sour cream, remaining garlic powder, and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Once chickpeas are done, in a second large bowl, toss together tomatoes, half the chickpeas (save the rest for serving), and 2 TBSP diced onion (4 TBSP for 4 servings). (Add more diced onion if desired.) Season with salt and pepper to taste.

Add spinach; toss with half the dressing (save the rest for serving) until lightly coated.
4

Divide salad between bowls. Top with remaining chickpeas and avocado; season with a pinch of salt and pepper. Drizzle with remaining dressing to taste and serve.

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