Recipe details
Lunch
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Roasted Chickpea Salad with Avocado and Tomatoes
35min
2 servings
Cook this dish
This Roasted Chickpea Salad combines crispy, seasoned chickpeas with creamy avocado and juicy tomatoes for a satisfying plant-based meal. The chickpeas are roasted until golden and crunchy, creating a perfect contrast to the soft avocado and fresh vegetables. Simple ingredients come together to create a nutritious, protein-rich salad that's both filling and flavorful. Easy to prepare and packed with nutrients, this colorful salad makes an ideal light lunch or side dish that's as healthy as it is delicious.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
14 g
6 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the chickpeas
Drain and rinse chickpeas. Pat dry thoroughly with paper towels. Remove any loose skins.
Season the chickpeas
In a bowl, toss chickpeas with olive oil and spices until evenly coated. Spread in a single layer on the prepared baking sheet.
Roast the chickpeas
Bake for 20-25 minutes, shaking the pan halfway through, until chickpeas are golden and crispy. Remove from oven and let cool slightly.
Prepare the vegetables
Wash all vegetables. Cut avocado in half, remove pit, and dice the flesh. Cut tomatoes into wedges or dice. Dice cucumber. Tear or chop lettuce into bite-sized pieces.
Make the dressing
In a small bowl, whisk together olive oil, lemon juice, and salt.
Assemble the salad
Place lettuce in a large bowl or divide between two plates. Top with diced avocado, tomatoes, and cucumber. Add the roasted chickpeas.
Dress and serve
Drizzle with the prepared dressing. Toss gently to combine. Serve immediately.
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