Crispy Chickpea & Avocado Bowl

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 4 cups mixed greens
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp lemon juice

Method

1. 1

   Preheat oven to 425°F. Pat the chickpeas completely dry with a towel, rolling off any loose skins — any leftover surface moisture steams the chickpeas in the oven instead of letting them crisp.

2. 2

   Toss dried chickpeas with 2 tbsp olive oil, smoked paprika, and cumin.

3. 3

   Roast 25-30 minutes, shaking the pan halfway, until deeply golden and crisp.

4. 4

   Toss greens with remaining olive oil and lemon juice.

5. 5

   Top with roasted chickpeas, avocado, and cherry tomatoes.