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Roasted Chickpea Salad with Avocado and Grapefruit
with fennel / pistachios

Active: 40 Total: 40

This simple salad is all about the fresh produce. The combination of crisp fennel, tart grapefruit, and creamy avocados really makes the salad feel special (not to mention look beautiful on the plate).
Smarts: Fennel has a bold flavor, so adjust the amount you use to fit your tastes. You can chop and freeze any leftovers - it makes a great base for soup and stew like our Potato and White Bean Stew with Saffron.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Honey-Shallot Vinaigrette:
  • Shallots - 1/2 clove , diced
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Roasted Chickpea Salad with Avocado and Grapefruit:
  • Fennel bulb, small - 1 , cored and thinly sliced
  • Grapefruits - 2 , segments (sub oranges)
  • Lemons - 1 , wedges
  • Avocados - 2 , sliced
  • Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Paprika, smoked - 2 tsp (sub regular paprika)
  • Cumin, ground - 1 tsp
  • Coriander, ground - 1 tsp
  • Lettuce, butterhead - 8 oz (sub any salad greens)
  • Pistachios, shelled - 1/3 cup

Prep

  1. Make dressing - Dice shallots. Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. (For a very smooth dressing, you can blend this together using an immersion or standing mixer.) Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Fennel / Grapefruit / Lemons - Prep as directed. Store separately. (Can be done up to 1 day ahead)

  3. Avocados - Prep as directed.

  4. Beans - Drain and rinse. 

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Make

  1. In a large mixing bowl, combine beans with the first portion of cooking oil, some salt and pepper, smoked paprika, cumin, and coriander. 

  2. Heat a large skillet with the second portion of cooking oil over medium heat. When the oil begins to shimmer, add the beans and cook, stirring occasionally, until they begin to pop and turn golden brown in spots, 5 to 8 minutes. Transfer the cooked beans to a paper towel-lined plate to cool slightly.

  3. Assemble salads by dividing butterhead lettuce between individual bowls or plates. Drizzle with some of the vinaigrette and then top with fennel, grapefruit, avocados, pistachios, and warm beans.

  4. Squeeze half the lemon wedges over the chickpeas and serve remaining wedges on the side. Serve extra dressing on the side to add at the table. Enjoy!


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