• Ileana

Roasted Chickpea and Avocado Salad

Updated: May 7, 2021

I love this Roasted Chickpea and Avocado Salad so much that I could eat it every day! Crunchy roasted chickpeas add a surprising element to this simple salad. You are going to love it!


2.5oz mixed greens

1/2 large cucumber, diced

5oz cherry tomato, halved

1/2 avocado, diced

1 15oz can chickpea, drained and rinsed

1 tbsp extra virgin olive oil

1 tbsp smoked paprika

1 tbsp garlic salt

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

Salt & pepper to taste


Preheat the oven to 400F.

In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.

Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.

In a large bowl, toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.

Divide between individual bowls and serve.

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