Description
A simple salad featuring roasted chickpeas and creamy avocado.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Toss the drained chickpeas with 1 tablespoon olive oil, cumin, salt, and pepper on a baking sheet.
- Roast for 20 minutes, stirring halfway through, until slightly crisp. Let cool slightly.
- In a medium bowl, combine the cooled roasted chickpeas, diced avocado, cherry tomatoes, and sliced red onion.
- In a small bowl, whisk together the lime juice and 1 tablespoon olive oil for the dressing.
- Pour the dressing over the salad ingredients.
- Gently toss to coat everything evenly.
- Stir in the chopped cilantro just before serving.
Notes
- For crispier chickpeas, roast for an additional 5 minutes.
- You can substitute lemon juice for lime juice if needed.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 350
- Fat: 30
- Saturated Fat: 4
- Unsaturated Fat: 26
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 14
- Protein: 15
- Cholesterol: 0
Keywords: chickpea salad, avocado salad, roasted chickpeas, vegetarian salad, easy salad