BiteSaavy
BiteSaavy recipe

Crispy Chickpea and Avocado Salad

A crunchy roasted chickpea salad topped with creamy avocado and fresh veggies, perfect for a quick dairy-free lunch.

Dairy Free 10 min prep 20 min cook Serves 2 Dairy Free Vegan Gluten Free
Crispy Chickpea and Avocado Salad

Ingredients

  • canned chickpeas, drained and rinsed
    240 1 cup Pat dry before roasting
  • avocado
    150 1 small peeled, pitted and diced
  • mixed salad leaves
    60 2 cups
  • cherry tomatoes
    100 3.5 oz halved
  • olive oil
    15 1 tbsp
  • smoked paprika
    1 0.5 tsp
  • ground cumin
    1 0.5 tsp
  • lemon juice
    15 1 tbsp freshly squeezed
  • salt
    1 0.5 tsp
  • black pepper
    0.5 0.25 tsp

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
  • 3
    Spread chickpeas on a lined baking tray and roast for 20 minutes until crispy.
  • 4
    In a bowl, mix salad leaves, cherry tomatoes, and avocado.
  • 5
    Add roasted chickpeas to salad and drizzle with lemon juice.
  • 6
    Toss gently and serve immediately.

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