Chickenpea Salad

This salad was meant to be a Monday night detox (the dressing is straight up lemon juice) but still be enjoyable to eat. I'm all about the balance! The lemon and spinach would be on most detoxing meal plans. The chicken and feta? Maybe not so much. But my god those foods aren't BAD for you! Calm down detoxers! It's a high-low. A yin-yang. And it's a delicious salad that I will most definitely make again, detox or not! The crispy seasoned chickpeas were a texture win as well!

1 can chickpeas, or garbanzo beans

Olive oil, salt, cumin, curry

1 bag baby spinach, roughly chopped

1/2 a rotisserie chicken

1 avocado

Handful of cherry tomatoes, cut in half

1 container feta cheese

Handful of fresh parsley, chopped

2 lemons

Preheat oven to 350 degrees.

Drain chickpeas and pour onto a parchment paper-lined baking sheet. Drizzle with olive oil. Generously sprinkle with salt, curry and cumin. Shake the pan around to make sure every chickpea is evenly coated. Bake for 15-20 minutes.

In a large bowl, toss together the spinach, chicken, avocado, tomatoes, feta and parsley. Add the juice of 2 lemons, a drizzle of olive oil, and a couple pinches of salt. Add the toasted chickpeas and toss all together.