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Roasted Chickpea And Avocado Salad

by Joey Firoben featured in Satisfying Salads That Don't Suck

Under 30 min

Under 30 min

Ingredients

for 6 servings

  • 5 oz
    mixed greens (150 g)
  • 1 large cucumber, diced
  • 10 oz
    cherry tomato, halved (275 g)
  • 1 avocado, diced
  • 30 oz
    chickpeas, 2 cans, drained and rinsed (850 g)
  • 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

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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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