Preheat the oven to 350°F. On a large parchment lined baking sheet, toss the dry chickpeas with the Lemon Olive Oil, Greek Seasoning, paprika, salt and pepper. Roast for 45-55 minutes, shaking the pan every 15 minutes. Cook until chickpeas are browned but not burnt. Keep a close eye on them towards the end, they'll crisp up even more as they cool.
In a food processor, combine the blackberries, greek yogurt, Lemon Olive Oil, Blackberry Ginger Dark Balsamic, lemon juice, water, mint, basil, salt & pepper. Pulse until you get a smooth mixture. Refrigerate for at least 30 minutes to allow the flavors to meld. If you prefer a thinner dressing, add 1 additional tbsp of water at a time until desired consistency is reached.
In a large salad bowl, gently toss the mixed greens, torn basil and torn mint until combined. Top the salad with the blackberries, blueberries, crispy chickpeas, avocado and goat cheese. Serve with your desired protein and enjoy!
Ingredients
Directions
Preheat the oven to 350°F. On a large parchment lined baking sheet, toss the dry chickpeas with the Lemon Olive Oil, Greek Seasoning, paprika, salt and pepper. Roast for 45-55 minutes, shaking the pan every 15 minutes. Cook until chickpeas are browned but not burnt. Keep a close eye on them towards the end, they'll crisp up even more as they cool.
In a food processor, combine the blackberries, greek yogurt, Lemon Olive Oil, Blackberry Ginger Dark Balsamic, lemon juice, water, mint, basil, salt & pepper. Pulse until you get a smooth mixture. Refrigerate for at least 30 minutes to allow the flavors to meld. If you prefer a thinner dressing, add 1 additional tbsp of water at a time until desired consistency is reached.
In a large salad bowl, gently toss the mixed greens, torn basil and torn mint until combined. Top the salad with the blackberries, blueberries, crispy chickpeas, avocado and goat cheese. Serve with your desired protein and enjoy!
