Smashed Chickpea Chopped Salad

🥘 Ingredients

• Greek vinaigrette
  3 oz
• baby lettuce
  2 unit
• bell pepper
  2 unit
• black pepper
• chickpeas
  2 unit
• cooking oil
  1 tbsp
• dried apricots
  2 oz
• garlic powder (divided)
  2 tsp
• mayonnaise
  4 tbsp
• mini cucumber
  2 unit
• olive oil
  2 tsp
• paper towels
• parsley
  ½ ounce
• red onion
  2 unit
• salt
• sour cream
  6 tbsp

🍳 Cookware

• strainer
• baking sheet
• plastic wrap
• meat mallet
• medium bowl
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce.
2. 

   2

   Drain and rinse chickpeas using a strainer ; thoroughly pat dry with paper towels . Halve, peel, and cut onion into 1/2-inch-thick wedges. Core, seed, and dice bell pepper into 1/2-inch pieces. Halve red onion and cut into wedges.

   chickpeas: 2 unit, paper towels, bell pepper: 2 unit, red onion: 2 unit
3. 

   3

   Place chickpeas on a baking sheet ; place a large piece of plastic wrap on top. Lightly smash chickpeas with a meat mallet , breaking them apart. TIP: No need to pulverize—aim to keep the chickpeas somewhat intact.
4. 

   4

   Remove plastic wrap. To chickpeas on sheet, add a large drizzle of cooking oil , the onion wedges, bell pepper, garlic powder , using 3/4 tsp (1-1/4 tsp for 4 servings), a pinch of salt , and a pinch of black pepper . Toss to combine; spread across the sheet in a single layer. (For 4 servings, spread across 2 sheets and roast on top and middle racks.) Roast on top rack until chickpeas are crispy and veggies are tender, ⏱️ 18-20 minutes .

   cooking oil: 1 tbsp, garlic powder: 2 tsp (divided), salt, black pepper
5. 5

   Meanwhile, trim and discard root end from baby lettuce ; roughly chop into bite-size pieces. Quarter mini cucumber lengthwise; slice into 1/4-inch-thick pieces. Roughly chop parsley .

   baby lettuce: 2 unit, mini cucumber: 2 unit, parsley: ½ ounce
6. 6

   In a medium bowl , combine Greek vinaigrette , mayonnaise , sour cream , remaining garlic powder, and a large drizzle of olive oil . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper .

   Greek vinaigrette: 3 oz, mayonnaise: 4 tbsp, sour cream: 6 tbsp, olive oil: 2 tsp, salt, black pepper
7. 7

   Transfer half the dressing to a large bowl ; add lettuce and cucumber. Toss to combine.
8. 8

   When chickpeas and vegetables are done, toss with the parsley.
9. 9

   Divide salad between bowls. Top with the chickpeas and vegetables; drizzle with remaining dressing and sprinkle with dried apricots . Serve.

   dried apricots: 2 oz