Ingredients

Ingredients

CHICKPEAS
1 (15-oz.) can chickpeas, rinsed and drained
1 tbsp. extra-virgin olive oil
1 tsp. chili powder
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
DRESSING
1/4 c. plain Greek yogurt (preferably whole-fat)
1/4 c. tahini
Juice of 1 lemon
1 tbsp. Dijon mustard 
1/4 c. (or more) warm water
2 tbsp. freshly chopped parsley 
2 tbsp. sliced chives
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
SALAD
2 heads of romaine, chopped
1/2 red onion, thinly sliced
1 avocado, finely chopped
1 c. halved cherry tomatoes
4 oz. crumbled feta

Directions

Directions

• CHICKPEAS

  1. Step 1Preheat oven to 400°. Pat chickpeas dry with paper towels and arrange in a single layer on a small baking sheet. 
  2. Step 2Roast chickpeas until golden and dried out, about 35 minutes. 
  3. Step 3Transfer chickpeas to a medium bowl. Add oil, chili powder, and garlic powder and toss to combine; season with salt and black pepper.

• DRESSING

  1. Step 1In a medium bowl, stir yogurt, tahini, lemon juice, and mustard. Stir in warm water, adding more water 1 tablespoon at a time if needed to loosen dressing to a pourable consistency.
  2. Step 2Add parsley and chives; season with salt, black pepper, and red pepper flakes and stir to combine.

• SALAD

  In a large bowl, place romaine. Top with onion, avocado, tomatoes, feta, and chickpeas. Drizzle with dressing and toss to combine.