Roasted Chickpea Salad with Greens

SERVING SIZE: 2

INGREDIENTS:

1 14oz. can of chickpeas, rinsed and dried

Pinch of kosher salt

Pinch of chili powder

2c baby arugula, roughly chopped

2c baby spinach, roughly chopped

¼c fresh mint, torn into small pieces

2 tbsp white or green onions, thinly sliced

¼c Italian parsley, leaves sliced thin

1/2 lemon, zested and juiced

pinch of chili flakes

4 tbsp extra virgin olive oil, split into two

Salt

½ avocado, diced

INSTRUCTIONS:

1. Heat oven to 400F.

2. Toss chickpeas with 2 tbsp olive oil and a pinch of kosher salt and chili powder and roast for 20 minutes or until crispy on the outside.

3. Meanwhile, add arugula, spinach, mint, onion, parsley to a medium bowl and toss with chili flakes, lemon, 2 tbsp olive oil and flakey sea salt to taste.

4. When chickpeas are crispy enough for you, add to salad.

5. Top with avocado and enjoy immediately.