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Roasted Chickpea And Avocado Salad

featured in Satisfying Salads That Don't Suck

This roasted chickpea and avocado salad is a hearty meal that is perfect for a quick lunch or dinner. With a blend of fresh vegetables, creamy avocado, and protein-packed chickpeas, this salad is sure to keep you satisfied.

Joey Firoben
Tasty Team
97% would make again
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Roasted Chickpea And Avocado Salad
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Ingredients

for 6 servings

  • 5 oz mixed greens (150 g)
  • 1 large cucumber, diced
  • 10 oz cherry tomato (275 g), halved
  • 1 avocado, diced
  • 30 oz chickpeas (850 g), 2 cans, drained and rinsed
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons garlic salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Nutrition Info

  • Calories 313
  • Fat 10g
  • Carbs 44g
  • Fiber 14g
  • Sugar 8g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
  3. Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
  4. Dice the cucumber and add to a large bowl.
  5. Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
  6. Divide between individual bowls and serve.
  7. Enjoy!
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Roasted Chickpea And Avocado Salad