Cucumber Chopped Salad with Roasted Chickpeas

Chosen Team

Chosen Foods Chopped Cucumber Salad with Kale, Roasted Chickpeas and Lemon Dill Avocado Oil Spray

Cucumber Chopped Salad with Roasted Chickpeas

Fresh, fragrant and full of antioxidants, this veggie-forward salad checks all the boxes at lunch time! Sweet lactinato kale is topped with Lemon Dill Avocado Oil Spray, vibrant veggies, and the warmth of roasted chickpeas to create a hearty, fresh, and filling bowl of goodness.

Course: Snack, Lunch

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • Chosen Foods Lemon Dill Avocado Oil Spray
  • ¾ teaspoon fine sea salt, divided
  • 1 bunch lacinato kale, stemmed and shredded
  • 1 English cucumber, roughly chopped
  • 1 pint cherry tomatoes, halved
  • ½ cup pitted oil-cured black olives
  • 1 large avocado, pitted and diced
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 450°F.
  2. On a large rimmed baking sheet, scatter chickpeas. Spray generously with Lemon Dill Avocado Oil spray, sprinkle with ½ teaspoon salt, and toss to coat. Roast, stirring occasionally, until browned and crisp, 20 minutes.
  3. In a large bowl, toss to combine kale, cucumber, tomatoes, olives, avocado, and lemon juice. Spray generously with flavored spray and toss again. Top with chickpeas and serve immediately.

Chosen Foods Chopped Cucumber Salad with Kale, Roasted Chickpeas and Lemon Dill Avocado Oil Spray