Description
A vibrant and healthy Crispy Chickpea & Avocado Salad featuring roasted chickpeas seasoned with smoked paprika and garlic, fresh baby greens, cherry tomatoes, creamy avocado slices, and a simple lemon-olive oil dressing. This salad offers a delightful contrast of textures and flavors, perfect for a light lunch or a nutritious side dish.
Ingredients
Scale
Roasted Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil (for roasting chickpeas)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Salad
- 2 cups fresh baby spinach, arugula, or mixed greens
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
Dressing
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- Pinch of salt
- Pinch of black pepper
- 2 tbsp chopped fresh parsley or cilantro
Instructions
- Roast the Chickpeas: Drain and rinse the chickpeas thoroughly and pat them dry with a kitchen towel to remove excess moisture. Toss the chickpeas with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet.
- Bake the Chickpeas: Preheat your oven to 400°F (200°C). Place the baking sheet in the oven and roast the chickpeas for 25-30 minutes until they turn golden brown and crispy. Shake the baking tray halfway through the cooking time to ensure even roasting.
- Prepare the Salad Base: While the chickpeas are roasting, wash and dry the baby spinach or mixed greens thoroughly. Halve the cherry tomatoes and slice the ripe avocado just before serving to keep it fresh and prevent browning. Chop the fresh parsley or cilantro for garnish.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of freshly squeezed lemon juice, and a pinch each of salt and black pepper until well combined.
- Assemble the Salad: On a large plate or in a bowl, arrange the fresh greens as the base. Top with sliced avocado and halved cherry tomatoes, then scatter the warm, crispy roasted chickpeas over the top. Drizzle the lemon-olive oil dressing evenly over the salad and sprinkle with the chopped fresh herbs to finish.
Notes
- Patting the chickpeas dry before roasting is essential for crispiness.
- Roast chickpeas in a single layer to ensure even cooking.
- Slice avocado at the last moment to prevent browning.
- Feel free to swap parsley with cilantro depending on your taste preference.
- This salad is best served immediately to enjoy the contrast between warm chickpeas and fresh greens.
