A refreshing little gem salad with a lemony yogurt mustard dressing, topped with crispy za’atar roasted chickpeas, cherry tomatoes, sliced radishes, and avocado, all enhanced with crunchy bread crumbs.
1: Rinse and drain the chickpeas, then pat dry.
2: Toss chickpeas with olive oil, garlic powder, onion powder, and za’atar.
3: Bake at 425°F for 20-30 minutes until crispy and golden.
4: In a bowl, mix together Dijon mustard, Greek yogurt, lemon juice, and olive oil for the dressing.
5: Toss little gem lettuce with the dressing, crispy chickpeas, cherry tomatoes, radishes, avocado, and bread crumbs before serving.
