warm roasted chickpea bowl

Name: warm roasted chickpea bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
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); juice from ½ lemon; 1 tsp olive oil; freshly ground black pepper

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

01
preheat oven to 400°F
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
03
roast for 20–25 minutes, until the chickpeas begin to brown and the vegetables are roasted
04
whisk together the lemon juice, olive oil, and black pepper
05
add the lettuce to a bowl and massage with the dressing, then add the roasted veggies + chickpeas
06
top with the avocado and a sprinkle of goat cheese & enjoy