Roasted Chickpeas Salad with Avocado, Spinach & Cucumber

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.

Course Lunch, Salad

Cuisine Mediterranean

Diet Vegan

Fridge Life? 3 days

Freezable? No

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 756kcal

Author Dora

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

US Customary - Metric

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