Crispy Chickpeas
1 (15 oz) can chickpeas, drained, rinsed, and very dry
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp salt
Pinch of black pepper
Salad
2 Romaine hearts, chopped
1–2 ripe Del Rey Avocados, sliced or cubed
¼ cup shaved Parmesan
Cherry tomatoes or roasted corn, optional
Avocado Caesar Dressing
1 ripe Del Rey Avocado
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove
2 tbsp grated Parmesan
2 tbsp olive oil
2–4 tbsp cold water (to thin)
Salt and pepper, to taste
1 tsp Worcestershire sauce or anchovy paste, optional
Prep Time: 15 mins
Oven Cook Time: 20–25 mins
Air Fryer Time: 12–15 mins
Servings: 2–3
1 Preheat oven to 400° F (or use an air fryer at 390° F).
2 Pat chickpeas completely dry (important for crispiness). Toss with olive oil, paprika, garlic powder, salt, and pepper.
3 Roast for 20–25 minutes, shaking halfway, until golden and crunchy. (Air fryer: about 12–15 minutes.)
4 Blend together avocado, lemon juice, Dijon mustard, garlic, Parmesan, olive oil, water, salt, pepper, and Worcestershire or anchovy paste (if using). Blend until smooth and creamy. Taste and adjust lemon and salt to taste.
5 Toss Romaine with enough dressing to lightly coat. Top with avocado slices, crispy chickpeas, and shaved Parmesan. Add any extras you like (tomatoes, corn, grilled chicken, or shrimp work great too). Enjoy!
To learn more about Del Rey Avocado, visit www.delreyavocado.com
