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Crispy Chickpea and Avocado Salad
This vibrant salad combines the crunch of roasted chickpeas with the creaminess of ripe avocados, creating a satisfying and flavorful vegetarian dish!
Ingredients:
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp cumin
– Salt and pepper to taste
– 2 ripe avocados, diced
– 1 cup cherry tomatoes, halved
– 1/4 red onion, thinly sliced
– 2 cups mixed greens
– 1/4 cup feta cheese, crumbled
– 2 tbsp balsamic vinegar
– 1 tbsp honey
– 1/4 cup fresh basil, chopped
Directions:
1. Preheat oven to 400°F (200°C).
2. Pat dry chickpeas with a paper towel and toss with olive oil, smoked paprika, cumin, salt, and pepper.
3. Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
4. In a large bowl, combine avocados, cherry tomatoes, red onion, and mixed greens.
5. In a small bowl, whisk together balsamic vinegar and honey to make the dressing.
6. Add roasted chickpeas to the salad, drizzle with dressing, and toss gently to combine.
7. Top with feta cheese and fresh basil before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Calories: ~320 per serving | Servings: 2 | Storage Tips: Best enjoyed fresh, store any leftovers separately and assemble just before serving.
#ChickpeaSalad #AvocadoLove #VegetarianProtein 🥑🥗🌿