Crispy Chickpea Salad in a bowl

A perfect, healthy side dish, crispy chickpeas are mixed with leafy greens, tomato, and avocado. This salad combines canned chickpeas roasted with punchy spices and salad vegetables with a drizzle of olive oil and lemon juice.

Serving size: 4

Ingredients for Crispy Chickpea Salad

  • Canned chickpeas, 15.5 oz, rinsed, drained, and dried
  • Avocado oil, 2 Tablespoon
  • Smoked paprika, 2 teaspoon
  • Cumin, ½ teaspoon
  • Garlic powder, ½ teaspoon
  • Ginger, ½ teaspoon
  • Coriander, ½ teaspoon
  • Cardamom, ½ teaspoon
  • Salad green, 120 gram
  • Cherry tomato, 150 gram
  • Cucumber, 1, diced
  • Avocado, 1, diced
  • Olive oil, 2 Tablespoon
  • Lemon juice, 2 Tablespoon
  • Salt and pepper to taste

Instructions for Crispy Chickpea Salad

1.Preheat the oven to 190˚C (375˚F).

2.Drain and rinse canned chickpeas. Let them dry. In a bowl, toss the chickpeas with avocado oil, sea salt, and spices.

3.Line a baking sheet with parchment paper and spread chickpeas. Bake them in the oven for about 30 minutes or until crispy. Take out from the oven and set aside.

4. In a separate bowl, put together salad greens, tomato, cucumber, and avocado. 

5.Drizzle olive oil and lemon juice. Sprinkle salt and pepper to taste. Mix well with roasted chickpeas and serve.

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Crispy Chickpea Salad in a bowl

Crispy Chickpea Salad


  • Author: Grace
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

A perfect, healthy side dish, crispy chickpeas are mixed with leafy greens, tomato, and avocado. This salad combines canned chickpeas roasted with punchy spices and salad vegetables with a drizzle of olive oil and lemon juice.


Ingredients

  • Canned chickpeas, 15.5 oz, rinsed, drained, and dried
  • Avocado oil, 2 Tablespoon
  • Smoked paprika, 2 teaspoon
  • Cumin, ½ teaspoon
  • Garlic powder, ½ teaspoon
  • Ginger, ½ teaspoon
  • Coriander, ½ teaspoon
  • Cardamom, ½ teaspoon
  • Salad green, 120 gram
  • Cherry tomato, 150 gram
  • Cucumber, 1, diced
  • Avocado, 1, diced
  • Olive oil, 2 Tablespoon
  • Lemon juice, 2 Tablespoon
  • Salt and pepper to taste

Instructions

1.Preheat the oven to 190˚C (375˚F).

2.Drain and rinse canned chickpeas. Let them dry. In a bowl, toss the chickpeas with avocado oil, sea salt, and spices.

3.Line a baking sheet with parchment paper and spread chickpeas. Bake them in the oven for about 30 minutes or until crispy. Take out from the oven and set aside.

4. In a separate bowl, put together salad greens, tomato, cucumber, and avocado. 

5.Drizzle olive oil and lemon juice. Sprinkle salt and pepper to taste. Mix well with roasted chickpeas and serve.

 

  • Category: Salad
  • Cuisine: Mediterranean

Keywords: Crispy Chickpea Salad, Chickpea recipes, Vegetarian recipes, vegan recipes

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