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Spicy Roasted Chickpea and Avocado Salad

This Spicy Roasted Chickpea and Avocado Salad is a crunchy, zesty snack that's perfect for any occasion. Packed with protein-rich chickpeas and creamy avocado, it's a satisfying dish that can be enjoyed on its own or as a side.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roasted Chickpeas
  • 1 can chickpeas rinsed and drained
  • 1 tablespoon olive oil for roasting
  • 1 teaspoon paprika smoked is preferred
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper adjust for spice tolerance
  • 1/2 teaspoon salt or to taste
For the Salad
  • 2 cups mixed greens such as arugula or spinach
  • 1 medium avocado diced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/4 cup cilantro chopped, optional
  • 1 lime juiced for dressing

Method
 

Prepare the Roasted Chickpeas
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine the rinsed and drained chickpeas with olive oil, paprika, cumin, cayenne pepper, and salt. Toss until the chickpeas are evenly coated.
  3. Spread the chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, stirring halfway through.
Assemble the Salad
  1. In a large bowl, combine the mixed greens, diced avocado, cherry tomatoes, red onion, and cilantro.
  2. Once the chickpeas are done roasting, let them cool slightly before adding them to the salad.
  3. Drizzle lime juice over the salad and toss gently to combine all ingredients. Season with additional salt and pepper to taste.

Notes

For added crunch, consider adding sliced radishes or cucumber. You can also substitute the chickpeas with roasted quinoa for a gluten-free option. This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.