Preheat oven to 425 degrees. Line a rimmed baking pan with foil; spray with nonstick cooking spray. Spread garbanzo beans on prepared baking pan; pat dry with paper towels. Drizzle with 1 tablespoon olive oil; sprinkle with harissa seasoning. Roast 10 to 12 minutes or until golden, stirring halfway through; cool.
Our garbanzo bean-packed salad is inspired by a Middle Eastern classic, Shawarma. We took similar warming spices to create a vegan salad that is reminiscent of the flavors of this classic dish.
Servings and Ingredients
|2 (15-oz.) cans Hy-Vee no salt added garbanzo beans, drained and rinsed|
|2 tbsp. Gustare Vita olive oil, divided|
|1 tbsp. harissa seasoning|
|6 c. kale, chopped|
|2 tsp. fresh lime juice|
|½ tsp. Hy-Vee salt, divided|
|4 c. romaine lettuce, chopped|
|1 c. cherry tomatoes, halved|
|1 c. red onion, sliced|
|2 avocados, seeded, peeled, and sliced|
|½ c. almond milk yogurt|
|2 tbsp. fresh lime juice|
|1 tbsp. cilantro, finely chopped|
|½ tsp. Hy-Vee salt|
|Lime wedges, for garnish, if desired|
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Paper towels
- Medium bowl
- Small bowl
- 4 serving plates
For Salads: Place 6 cups chopped kale in a medium bowl. Add 1 tablespoon olive oil, fresh lime juice, and salt. Gently massage with fingers until kale is dark green and tender. Add chopped romaine lettuce and half of the roasted garbanzo beans; toss to combine.
Divide mixture among 4 serving plates. Top each with 1/4 cup halved cherry tomatoes, 1/4 cup sliced red onion, 1/2 avocado, and remaining roasted garbanzo beans.
For Dressing: Stir together yogurt, fresh lime juice, finely chopped cilantro, and salt in a small bowl. Drizzle salads with yogurt mixture. Garnish with lime wedges, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 15mg
- Sodium: 620mg
- Total Carbohydrates: 43g
- Protein: 13g