Chimi-Chickpea Avocado Salad

What you need

  • One can of chickpeas
  • One head of butter lettuce or other tender greens
  • 3 radishes
  • 2 avocados
  • 1 lemon
  • 1 pouch of Haven's Kitchen Herby Chimichurri

How to make them

  1. Drain chickpeas and roast at 375 for 25 minutes.
  2. Remove from oven and toss with about half of the Chimichurri.
  3. Roast for another 5-10 minutes.
  4. Slice radish and avocado into thin strips
  5. Assemble lettuce and the veggies and top with chickpeas.
  6. Dress with Chimichurri and lemon to taste.