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Home » Salad Recipes » Roasted Chickpeas Salad with Avocado, Spinach & Cucumber

Roasted Chickpeas Salad with Avocado, Spinach & Cucumber

Published: Nov 8, 2023 by Ana · This post may contain affiliate links ·

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Are you in the mood for a light, refreshing, and nutrient-packed salad that's bursting with flavors and textures? Look no further than this Roasted Chickpeas Salad with Avocado, Spinach & Cucumber! Packed with vibrant mixed greens, creamy avocado, crunchy cucumber, and flavorful roasted chickpeas, this salad is a delightful combination of colors and tastes.

Two salad bowls.

This recipe was inspired by our Vegetarian Crispy Roasted Chickpea Gyros recipe.

Jump to:
  • Why we love this easy salad recipe?
  • Ingredients 
  • Additions 
  • How to make this avocado chickpeas salad?  
  • How to store?
  • FAQ
  • More recipes
  • Roasted Chickpeas Salad with Avocado, Spinach & Cucumber
  • Comments

Why we love this easy salad recipe?

  • super easy lunch or dinner salad
  • great for meal prep as a main dish or even as a side dish
  • it is a vegan chickpea salad full of flavor and plant-based protein
  • can be adjusted to suit your needs and what you have in fridge as long as you make the dressing and spice the chickpeas 

Ingredients 

Ingredients labelled on white background.
  • Chickpeas - or so called garbanzo beans. Vegan protein-packed chickpeas are the star of this salad, adding a satisfying crunch. To prepare these crispy delights, toss the chickpeas in a mixture of salt, garlic powder, smoked paprika, dried cumin, and olive oil. Roast them until golden brown and crispy, infusing them with a delightful blend of spices that elevate their natural nutty flavor. You can use either dry chickpeas that you cook at home or a can of chickpeas. 
  • Leafy greens - salad base consists of a nutritious blend of spinach, arugula, radicchio. You can also use any other type of leafy greens you have at home but we find these work great. 
  • Cucumbers - add a freshness and a crunch 
  • Avocado - creamy and high in healthy fats, fiber, B vitamins, vitamin C
  • Tomatoes - or cherry tomatoes add the acidic profile every salad needs 
  • Pumpkin seeds and sunflower seeds - add more fats and more protein to this recipe to keep you full for longer.

Easy homemade dressing 

The simple dressing ties all the elements of this chickpea spinach salad together with its zesty, tangy, and slightly sweet flavors. Whisk together Dijon mustard, apple cider vinegar, extra virgin olive oil, fresh lemon juice, and crushed garlic clove to create a harmonious blend that enhances the overall taste of the salad without overpowering the freshness of the ingredients.

Additions 

  • you can add fresh herbs such as fresh parsley, fresh coriander, fresh basil, fresh mint to top of the salad
  • add some green onions, red onion, red bell peppers, kalamata olives
  • you can use lime juice instead of lemon juice 
  • top with some feta cheese 

How to make this avocado chickpeas salad?  

This recipe is super simple chickpea salad recipe. 

Roasted Chickpeas

Collage of images showing the 4 steps of how to roast the chickpeas.
  1. Preheat the oven to 400 F / 200 C.
  2. Place the chickpeas on a large baking sheet, pat dry them with a paper towel, add all the spices and olive oil and mix and coat them in your hands.
  3. Place in the oven for 20 minutes. The chickpeas should be golden brown but not crunchy. If you want them crunchier leave them in the oven for another 10 minutes.
  4. Remove from oven.

Homemade Dressing

collage of 2 images showing how to make the dressing.
  1. Add all the ingredients into a cup and mix

Salad assembly

Collage of 2 images showing how to make assemble the salad.
  1. Wash and chop all the salad ingredients - tomatoes, cucumbers, spinach, radicchio, arugula. 
  2. Separate all the salad ingredients into two large bowls (this recipe is for 2 servings).
  3. Top with chickpeas.
  4. Use half of the dressing for each salad and mix thoroughly in a large bowl.
Moody photo of the salad.

How to store?

  • keep the dressing and whole avocado separated from the rest of the salad ingredients 
  • store the salad ingredients (other than the avocado) separately from the dressing in an airtight container in the fridge for up to 3 days
  • if you pour the dressing over the salad before placing it in the fridge the fresh veggies and leafy greens will get all soggy
  • if you add the avocado peeled and cut then it will turn brown due to oxidation. It is still safe to eat but it won't look as nice so with avocado it is better if you peel and cut it right before serving

FAQ

​Can I use unroasted chickpeas for this recipe?

Yes, you can use chickpeas straight from a can or just cooked but the salad won't have the same flavors or be crunchy. If you have time and are able to still use the chickpeas spice blend on the chickpeas so you do get some flavor. 

Is this a vegan salad?

This chickpea salad with avocado, spinach and cucumber is a vegan salad as it contains no animal products. 

Can I use red wine vinegar instead of apple cider vinegar?

Yes, you can use red wine vinegar. You can also use balsamic vinegar but it is sweeter than the other vinegars so you may want to add more fresh lemon juice to the dressing recipe to balance out the flavors. 

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See more Vegan →

If you've tried this recipe for kids then rate the recipe below and leave us a comment!

Chickpea salad with avocado in a bowl.

Roasted Chickpeas Salad with Avocado, Spinach & Cucumber

Are you in the mood for a light, refreshing, and nutrient-packed salad that's bursting with flavors and textures? This chickpeas salad with avocado is packed with vibrant mixed greens, creamy avocado, crunchy cucumber, and flavorful roasted chickpeas, this salad is a delightful combination of colors and tastes.
5 from 1 vote
Author: Dora
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 2
Fridge Life? 3 days
Freezable? No

EQUIPMENT

  • Stainless Steel Baking Trays

Ingredients

Roasted Chickpeas

  • 10 oz cooked chickpeas or 1 tin of drained chickpeas
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried cumin
  • 1 tbsp olive oil

Salad

  • 1 cup spinach
  • 1 cup mix of arugula and raddichio (or any mixed greens)
  • 1 avocado cubed
  • ½ large cucumber halved and cut into slivers
  • 2 tomatoes cubed
  • 1 tbsp pumpkin seeds (pepitas)
  • 1 tbsp sunflower seeds

Dressing

  • 2 tsp dijon mustard
  • 1½ tbsp apple cider vinegar
  • 3 tbsp olive oil
  • ½ lemon, juiced
  • 1 garlic clove crushed

Instructions
 

Roasted Chickpeas

  • Preheat the oven to 400 F / 200 C.
  • Place the chickpeas on a large baking sheet, add all the spices and olive oil and mix and coat them in your hands.
  • Place in the oven for 20 minutes. The chickpeas should be golden brown but not crunchy. If you want them crunchier leave them in the oven for another 10 minutes.
  • Remove from oven.

Dressing

  • Add all the ingredients into a cup and mix

Salad assembly

  • Separate all the salad ingredients into two large bowls (this recipe is for 2 servings).
  • Top with chickpeas.
  • Use half of the dressing for each salad and mix thoroughly.

Nutrition

Serving: 1bowlCalories: 756kcalCarbohydrates: 61gProtein: 20gFat: 52gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 33gTrans Fat: 0.01gSodium: 1258mgPotassium: 1550mgFiber: 22gSugar: 13gVitamin A: 3176IUVitamin C: 50mgCalcium: 144mgIron: 7mg
Tried this recipe?Let us know how it was!

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