Roasted Chickpea & Avocado Salad

A powerhouse lunch or side dish that’s packed with protein, fiber, and healthy fats. This salad combines crispy, spiced roasted chickpeas with creamy avocado, fresh veggies, and a zesty lemon-tahini dressing. It’s vegan, gluten-free, endlessly customizable, and incredibly satisfying.

Why You’ll Love This Salad

• Meal-Prep Friendly: Components hold up well for 2-3 days.

• Texture Heaven: Crispy, creamy, crunchy, and juicy all in one bite.

• Nutrient-Dense: A complete, plant-based meal loaded with vitamins and minerals.

• No Sad Salads Here: Hearty enough to keep you full for hours.

Ingredients (For 2 large meal-sized salads)

For the Roasted Chickpeas:

• 1 can (15 oz / 425g) chickpeas (garbanzo beans), rinsed, drained, and patted very dry

• 1 tbsp olive oil or avocado oil

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp cumin

• ¼ tsp chili powder or cayenne (optional)

• ½ tsp salt

• ¼ tsp black pepper

For the Salad Base:

• 5 oz (about 5 cups) hearty greens (baby kale, spinach, romaine, or mixed greens)

• 1 large ripe avocado, cubed

• 1 cup cherry tomatoes, halved

• ½ English cucumber, diced

• ¼ red onion, thinly sliced

• 1 bell pepper (any color), diced

• ¼ cup fresh herbs (parsley, cilantro, or dill), chopped

For the Lemon-Tahini Dressing:

• 3 tbsp tahini (well-stirred)

• 3 tbsp fresh lemon juice (about 1 lemon)

• 2 tbsp water (more to thin as needed)

• 1 tbsp extra virgin olive oil

• 1 small clove garlic, grated or minced

• ½ tsp maple syrup or honey (optional, balances bitterness)

• Salt and pepper to taste

Optional Toppings:

• Toasted sunflower seeds or pumpkin seeds

• Vegan feta or goat cheese crumbles

• Pickled red onions

• A squeeze of extra lemon

Step-by-Step Instructions

Step 1: Roast the Chickpeas (The Star)

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.

2. Dry the chickpeas thoroughly using a clean kitchen towel—this is the #1 secret for crispiness.

3. Toss dried chickpeas with oil and all spices until evenly coated.

4. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, shaking the pan halfway, until golden brown and crispy. Let cool slightly—they crisp up more as they cool.