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Roasted Chickpea, Avocado and Cucumber Salad Recipe

Roasted Chickpea, Avocado and Cucumber Salad Recipe


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4.7 from 19 reviews

  • Author: admin
  • 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

Scale

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

  1. Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roast Chickpeas: Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Roast for 20-25 minutes until crispy.
  3. Prepare Salad: In a bowl, combine cucumber, avocado, red onion, and herbs. Add roasted chickpeas.
  4. Dress Salad: Drizzle with lemon juice and olive oil. Season with salt and pepper. Toss gently to combine.
  5. 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