Roasted Chickpea, Avocado and Cucumber Salad Recipe
Get ready to fall head over heels for this Roasted Chickpea, Avocado and Cucumber Salad! Crunchy, golden chickpeas meet creamy avocado, cool cucumber, and zingy lemon in a bowl bursting with flavor, color, and freshness. This is a salad that truly ticks all the boxes: simple, healthy, filling, and impossibly delicious, making it a star whether you enjoy it as a hearty lunch or a light dinner. If you’re searching for one of those crowd-pleasing dishes that feels like sunshine on a plate, you just found it—Roasted Chickpea, Avocado and Cucumber Salad is about to become your new go-to.
Ingredients You’ll Need
You won’t believe how a handful of basic ingredients can transform into something so crave-worthy! Each component brings its own magic: a little crunch, a hit of creaminess, a pop of color, or a bright splash of flavor. Here’s what you’ll need for the best Roasted Chickpea, Avocado and Cucumber Salad:
- Chickpeas: The star of the show—roasting brings out their nutty crunch and turns them into little bites of joy.
- Olive oil: For roasting and dressing; go for extra virgin for that lovely, fruit-forward flavor.
- Smoked paprika: Adds smoky depth and a subtle warmth to the roasted chickpeas.
- Garlic powder: A dash brings savory complexity you’ll taste in every bite.
- Salt: Essential for seasoning both the chickpeas and the final salad—don’t hold back!
- Cucumber: Crisp and juicy, cucumber brightens and lightens up every forkful.
- Avocado: The creamy counterpoint to all the crunch, making this salad extra satisfying.
- Red onion: Offers a punchy bite and vibrant color—finely diced works best.
- Fresh cilantro or parsley: Choose your favorite herb for freshness and a touch of green.
- Lemon juice: The zesty dressing hero that ties everything together and keeps it extra lively.
- Black pepper: Freshly cracked for a subtle kick that livens up the whole salad.
How to Make Roasted Chickpea, Avocado and Cucumber Salad
Step 1: Roast the Chickpeas
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Toss your well-dried chickpeas with olive oil, smoked paprika, garlic powder, and a sprinkle of salt until they’re all shiny and evenly coated. Spread them out on the baking sheet in a single layer—the more space, the crispier they’ll get! Roast for 20–25 minutes, stirring halfway, until the chickpeas are irresistibly crunchy and golden. Let them cool just a bit before tossing them into the salad, so they stay crispy.
Step 2: Prep the Veggies and Herbs
While the chickpeas are working their magic in the oven, chop your cucumber and avocado into bite-sized cubes, dice up the red onion finely for a gentle punch, and give your fresh herbs a rough chop. Gather everything into a large mixing bowl so you’re ready for assembly the second those chickpeas leave the oven.
Step 3: Assemble the Salad
Add the freshly roasted chickpeas to your bowl of veggies and herbs. Drizzle with the zesty juice of one lemon and a good glug of olive oil. Sprinkle with additional salt and a few twists of black pepper to wake up all the flavors. Gently toss everything together, being careful not to mash the avocado. You want every bite to have a perfect balance of crunch, creaminess, and freshness.
Step 4: Serve Immediately
This Roasted Chickpea, Avocado and Cucumber Salad truly shines when served right away, while the chickpeas are still warm and crispy, and the avocado is at peak creaminess. Dish it up and enjoy—you’ve earned it!
How to Serve Roasted Chickpea, Avocado and Cucumber Salad
Garnishes
For a gorgeous finishing touch, scatter a handful of crumbled feta or goat cheese on top (if you aren’t keeping it vegan). A sprinkle of additional chopped herbs or a final squeeze of lemon adds color and zing. Toasted pumpkin or sunflower seeds also make a lovely garnish for extra crunch!
Side Dishes
Pair your Roasted Chickpea, Avocado and Cucumber Salad with grilled chicken, salmon, or shrimp for a protein-packed meal. It also makes a fabulous side alongside anything Mediterranean—think fluffy couscous, warm pita, or a platter of hummus and olives for a real feast.
Creative Ways to Present
Hosting? Spoon the salad into lettuce cups or pile it onto mini toasts for a stylish appetizer. Pack it into jars for portable lunches or picnic treats. You can even tuck it inside a pita or wrap for a satisfying hand-held lunch that will make anyone’s day!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Roasted Chickpea, Avocado and Cucumber Salad, store it in an airtight container in the fridge. The chickpeas will soften a little, but the flavors meld beautifully, and it’s still absolutely delicious for up to two days.
Freezing
This salad isn’t a great candidate for freezing, since both cucumbers and avocados become watery and mushy after thawing. It’s best enjoyed fresh, or refrigerated if you’re making it ahead by just a day or so.
Reheating
No need to reheat—this salad is meant to be enjoyed cold or at room temperature. If you want to revive the chickpeas’ crunch, you can always roast a fresh batch and toss them in right before serving.
FAQs
Can I make Roasted Chickpea, Avocado and Cucumber Salad ahead of time?
Yes! You can prep all the ingredients (roast the chickpeas, chop the veggies, and whisk the dressing) and keep them separate. Assemble everything just before serving for maximum crunch and freshness.
What can I use instead of cilantro?
If you’re not a cilantro fan, parsley is a fabulous alternative and brings a softer, garden-fresh flavor. Dill or mint also work well if you like to experiment with herbs!
Is there a way to make this salad even more filling?
Absolutely. Add a scoop of cooked quinoa, toss in some cooked chicken, or top with a fried egg to turn your Roasted Chickpea, Avocado and Cucumber Salad into a hearty, protein-packed meal.
Can I use homemade chickpeas instead of canned?
Totally! Homemade chickpeas are fantastic—just make sure they’re well-drained and dry before roasting so you still get that crispy texture we all love.
How do I keep the avocado from browning?
Toss the avocado gently with lemon juice right after dicing—this slows down browning and helps keep your Roasted Chickpea, Avocado and Cucumber Salad looking beautifully green and fresh.
Final Thoughts
If you’re ready for a salad that’s equal parts nourishing, fresh, and downright addictive, try this Roasted Chickpea, Avocado and Cucumber Salad. Whether it’s a quick lunch, a standout side, or the star of your next get-together, you’ll fall in love with every crunchy, creamy, vibrant bite!
Print
Roasted Chickpea, Avocado and Cucumber Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Chickpea, Avocado, and Cucumber Salad is a refreshing and protein-packed dish perfect for a light lunch or a side dish. The combination of crispy roasted chickpeas, creamy avocado, and fresh veggies tossed in a zesty lemon dressing is a burst of Mediterranean flavors.
Ingredients
Roasted Chickpeas:
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Salad:
- 1 large cucumber, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro or parsley, chopped
- juice of 1 lemon
- 2 tablespoons olive oil
- salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast Chickpeas: Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Roast for 20-25 minutes until crispy.
- Prepare Salad: In a bowl, combine cucumber, avocado, red onion, and herbs. Add roasted chickpeas.
- Dress Salad: Drizzle with lemon juice and olive oil. Season with salt and pepper. Toss gently to combine.
- Serve: Enjoy immediately for the best texture.
Notes
- Add crumbled feta or goat cheese for extra creaminess.
- Pair with grilled chicken or fish for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
