Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed greens (arugula, spinach, or romaine)
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ cup feta cheese (optional, for vegetarian version)
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup (for vegan version)
- 1 tablespoon olive oil (for dressing)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat dry the chickpeas with a paper towel and spread them on a baking sheet.
- Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Roast for 20-25 minutes, shaking the pan halfway through, until crispy.
- In a large bowl, combine mixed greens, cherry tomatoes, red onion, and avocado.
- Whisk together the lemon juice, balsamic vinegar, honey (or maple syrup), and olive oil to make the dressing.
- Once the chickpeas are done, let them cool slightly before adding to the salad.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with feta cheese (if using) and serve immediately.
Notes
- You can store the roasted chickpeas separately to keep them crispy and add them just before serving.
- Try adding sunflower seeds or nuts for extra crunch.
- Swap feta for a dairy-free alternative to make it fully vegan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting, Assembling
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Calories: 320 kcal
Keywords: roasted chickpea salad, avocado salad, healthy salad, vegan dinner, gluten-free meal