Description
Fresh Chickpea Avocado Salad with creamy avocado, roasted chickpeas, and zesty dressing. Quick, healthy, and perfect for any meal.
Ingredients
Scale
For the chickpeas:
- 15 oz canned chickpeas, drained and rinsed
- 1 tbsp extra-virgin olive oil, divided
- ¼ tsp cinnamon
- 1 tsp smoked paprika
- ½ tsp kosher salt
For the dressing:
- ¼ cup Greek yogurt
- 2 tsp honey
- ½ tsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp chives, chopped
- 1 tbsp parsley, chopped
- 1 garlic clove, pressed
- Kosher salt and ground black pepper, to taste
For the salad:
- 4 cups chopped romaine lettuce or greens of choice
- 2 large tomatoes, seeds removed and cubed
- 1 large ripe avocado, cubed (or 2 small)
- 1 cup feta cheese, cut into cubes
Instructions
- Preheat Oven and Roast Chickpeas: Preheat your oven to 400°F (200°C). Toss the chickpeas with ½ tbsp olive oil, smoked paprika, cinnamon, and kosher salt. Spread on a baking sheet in a single layer. Roast for 20–25 minutes until golden and crispy, tossing halfway through.
- Prepare Dressing: In a small bowl, whisk together Greek yogurt, honey, Dijon mustard, 1 tbsp olive oil, lemon juice, chives, parsley, garlic, salt, and pepper. Adjust seasoning to taste.
- Prepare Salad Base: In a large salad bowl, combine romaine lettuce, cubed tomatoes, avocado, and feta cheese.
- Assemble Salad: Drizzle the dressing over the salad and toss gently to coat evenly. Sprinkle roasted chickpeas on top for crunch.
- Serve: Enjoy immediately for best texture, or refrigerate briefly before serving.
Notes
Roast chickpeas until just crispy; over-roasting can make them too hard.
Avocado should be ripe but firm to avoid mushy salad.
Dressing can be made ahead and stored in the fridge for up to 2 days.