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? 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.

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

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 

• 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

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

1. Add all the ingredients into a cup and mix

Salad assembly

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.

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