How To: Creamy Chicken & Chickpea Salad with Avocado Lime Dressing

This recipe is perfect for a easy-breezy lunch or dinner. Best of all, it uses ingredients you likely already have in your kitchen - you can even use leftover roast chicken, if you like. Preheat oven to 400 F. Drain and rinse 1 can chickpeas. Toss chickpeas in olive oil and spread evenly on a baking sheet. Season with salt and pepper. Bake until lightly crisp and browned, about 10 minutes, tossing halfway through. Meanwhile, place in a food processor 1 avocado, 1 clove garlic, 1/4 c cilantro leaves, 1/4 c Greek yogurt, 2 tbsp fresh lime juice, 3 tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. Blend until creamy. Add 1/2 cup water and blend again until smooth. If very thick, add more water. In a large bowl, toss chickpeas, a handful or two of diced chicken, and a few handfuls of lettuce. Dress with 1/4-1/2 c yogurt dressing, or to taste.
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