Roasted Chickpea and Avocado Salad is a delicious and filling gluten-free dish that's perfect for a light lunch or dinner. Crispy roasted chickpeas are tossed with creamy avocado, cherry tomatoes, cucumber, red onion, and fresh herbs for a flavorful and nutritious salad.
prep time: 10 minutes & cook time: 20 minutes / serves: 4
Nutritional Information (per serving): 280 Calories, 15g Fats, 25g Net Carbs, 10g Fiber, 10g Protein.
ingredients
For the Roasted Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to tast
For the Salad:
2 avocados, diced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Juice of 1 lime
Salt and pepper, to taste
instructions
Preheat your oven to 400°F (200°C).
Pat chickpeas dry with a paper towel and place them on a baking sheet.
Drizzle chickpeas with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat.
Roast chickpeas in the preheated oven for 20-25 minutes, shaking the pan occasionally, until crispy and golden brown.
In a large bowl, combine diced avocado, halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped fresh cilantro, and chopped fresh parsley.
Add roasted chickpeas to the bowl and squeeze lime juice over the top.
Toss to combine and season with salt and pepper to taste.
Serve immediately.