Wedge Salad with Crispy Chickpeas & Avocado Dressing

Ingredients

For the Salad:

• 1 head iceberg lettuce, cut into 4 wedges
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ½ cup cucumber, diced
• ¼ cup fresh parsley or chives, chopped
• ½ cup crispy roasted chickpeas (recipe below)

For the Creamy Avocado Dressing:

• 1 ripe avocado
• ¼ cup plant-based yogurt or full-fat coconut milk
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• 2–4 tbsp water (to thin)
• Salt & pepper, to taste

For the Crispy Roasted Chickpeas:

• 1 can (15 oz) chickpeas, drained & rinsed
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

Directions

Make the Crispy Chickpeas:

1. Preheat oven to 400°F (200°C). Pat chickpeas dry with a paper towel.
2. Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper.
3. Spread on a baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until golden and crispy. Let cool.

Make the Avocado Dressing:

1. In a blender or food processor, combine avocado, plant-based yogurt or coconut milk, lemon juice, apple cider vinegar, garlic, Dijon mustard, olive oil, salt, and pepper.
2. Blend until smooth, adding water as needed to reach desired consistency. Adjust seasoning to taste.

Assemble the Salad:

1. Place iceberg wedges on plates. Drizzle generously with dressing.
2. Top with cherry tomatoes, cucumber, red onion, and crispy chickpeas.
3. Sprinkle with fresh herbs and extra black pepper. Serve immediately and enjoy!

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