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
- 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
