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Roasted Dijon Chickpea and Butter Lettuce Salad
with avocado / radishes / pistachios / corn

Active: 35 Total: 35

The vinaigrette for tonight's meal serves two purposes - first to flavor roasted chickpeas and then as the dressing to flavor the finished salad.
Smarts: Butterhead lettuce is very tender with thin leaves, so you can leave the leaves intact and just arrange the salads on top of the whole leaves. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Lemon Dijon Vinaigrette:
  • Vinegar, red or white wine - 3 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 Tbsp (use whole grain mustard if you have it)
  • Honey - 1 Tbsp
  • Oil, olive - 3 Tbsp
Lemon Dijon Chickpeas:
  • Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
  • Foil - for roasting
  • Lemon Dijon Vinaigrette (ingredients listed separately) - 4 Tbsp
Butter Lettuce Salad:
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Radishes - 8 , sliced
  • Green onions - 1 stalk , chopped, white and green parts combined
  • Avocados - 1 , sliced
  • Butter lettuce - 10 oz , leaves torn (sub any salad greens)
  • Pistachios, shelled - 1/4 cup (look for pre-shelled pistachios or sub any type of nuts)
  • Goat cheese - 4 oz , crumbled
  • Lemon Dijon Vinaigrette (ingredients listed separately) - 5 Tbsp

Prep

  1. Make vinaigrette - (If prepping right before cooking, get oven heating first.) Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost. (Can be done 1 day ahead)

  3. Radishes / Green onions / Avocados - Prep as directed.

  4. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Line a sheet pan with foil. Brush with some oil or spray with nonstick cooking spray.

  3. Spread beans out on sheet pan and toss with vinaigrette (portion for chickpeas). Roast, stirring well halfway through cooking, until golden brown, 10 to 14 minutes.

  4. Heat a skillet with some cooking oil over medium-high heat. Add corn kernels with some salt and saute until corn is warmed through and browning in spots, 3 to 5 minutes.

  5. Assemble salads by spreading lettuce out on serving plates (if the leaves are large, you can gently tear them into smaller pieces). Top with corn, radishes, green onions, avocados, pistachios, and goat cheese. Top salads with warm beans and then drizzle with vinaigrette (portion for salad). Enjoy!


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