May is National Salad Month, which makes it the perfect time to indulge in a variety of vegetables and get creative with new and exciting salad combinations. Salads are often labeled as boring or tasteless, but they are extremely versatile and can be made into a filling meal. Salads, such as this Garlic Roasted Chickpea Salad, are an excellent way to help get your 5 servings of fruit and veggies each day and the perfect way to celebrate National Salad Month!
Get Ready for National Salad Month
This Garlic Roasted Chickpea Salad is filled with hearty ingredients that are guaranteed to satisfy any savory craving. And thanks to the homemade Creamy Greek Yogurt Avocado Dressing, this salad also contains a great source of healthy fats and protein. In fact, one cup of Greek yogurt provides over 20 grams of protein!
If you haven’t noticed already, the homemade dressing is the true star of the show! It’s made with simple ingredients, such as lemon juice, avocado, and Greek yogurt. Adding dairy foods, such as Greek yogurt, to your daily diet regimen can provide you with an important source of vitamin B12, which is found primarily in animal products. And when paired with plants, they provide 4 nutrients that many Americans are not getting enough of: potassium, calcium, vitamin D, and fiber.
Garlic Roasted Chickpea Salad
First, start by making the Creamy Greek Yogurt Avocado Dressing. Simply add the dressing ingredients to a blender and blend until smooth. Place in the refrigerator until ready to use.
Next, assemble the salad. In a large salad bowl, toss the lettuce, chickpeas, corn, tomatoes, and avocado together and top with the Creamy Greek Yogurt Avocado Dressing. Serve and enjoy!
Remember, when celebrating National Salad Month, be sure to enhance your plants with dairy!
Garlic Roasted Chickpea Salad with Creamy Greek Yogurt Avocado Dressing
4 servings
For the dressing:
- ½ cup plain Greek yogurt
- ½ avocado, peeled
- 3 tablespoons fresh lemon juice
- 3 tablespoons water, or more if needed
- 1 clove garlic, peeled
- Salt & pepper to taste
For the salad:
- 4 cups chopped romaine lettuce
- 1 cup grape tomatoes, sliced
- 1 large ripe avocado, peeled and chopped
- 1 cup pre-packaged garlic-flavored crispy chickpeas
- 1 cup canned corn
Instructions:
- For the dressing, add all the dressing ingredients to a blender and blend until smooth. Place in the refrigerator until ready to use.
- Next, assemble the salad. In a large salad bowl, toss the lettuce, chickpeas, corn, tomatoes, and avocado together.
- Top with the Creamy Greek Yogurt Avocado Dressing. Serve and enjoy!
Andrea Mathis, MA, RDN, LD (also known as Andy) is a registered dietitian nutritionist and owner of the nourishing food blogs, Beautiful Eats & Things, and Little Eats & Things. She is also the author of The Complete Book of Smoothies: 115 Healthy Recipes to Nourish, Heal, and Energize.
Her unconventional and practical approach to providing wholesome recipes and body-inclusive focused nutrition advice has been featured in the nation’s leading media outlets including Good Morning America, Women’s Health, Prevention, Huff Post, Shape, and many more. She is a contributing editor for EatingWell, The Kitchn, Food, and Nutrition Magazine, and a contributor to Mind Body Green, Well + Good, Parents, MSN, Healthline, and others.
Based in Alabama, when she’s not running after her two boys, Andy enjoys creating content to encourage self-love and promote body positivity.