the sweetest byte 🍯

warm roasted chickpea bowl

sweetgreen DUPE

prep
10 min
cook
25 min
total
35 min
serves
1
roasted chickpea salad with avocado, carrots, red bell pepper, lettuce, and goat cheese
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intro

when i think back to sophomore and junior year fall, this warm bowl comes to mind. i would run back to my apartment between classes just to make this.

ingredients

  • 2 oz crispy green leaf lettuce
  • 1 carrot, thinly chopped into rounds
  • ½ red bell pepper, thinly sliced
  • 7.75 oz chickpeas (½ can), drained
  • ½ avocado, thinly sliced
  • 1 tbsp olive oil
  • 2 sprigs fresh thyme, leaves picked and minced
  • 1 tsp paprika
  • salt, to taste
  • ⅛ cup goat cheese (optional)

dressing

  • juice from ½ lemon
  • 1 tsp olive oil
  • freshly ground black pepper

let's make it

  1. 01

    preheat oven to 400°F

  2. 02

    add the chickpeas, bell pepper, and carrots to a sheet pan. drizzle with olive oil + salt and toss to coat. sprinkle the paprika over the chickpeas and thyme over the carrots

  3. 03

    roast for 20–25 minutes, until the chickpeas begin to brown and the vegetables are roasted

  4. 04

    whisk together the lemon juice, olive oil, and black pepper

  5. 05

    add the lettuce to a bowl and massage with the dressing, then add the roasted veggies + chickpeas

  6. 06

    top with the avocado and a sprinkle of goat cheese & enjoy

notes

  • — let the roasted veggies cool for a minute before adding them to the lettuce so they don't completely wilt it.

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