Description
Roasted Chickpea, Avocado and Cucumber Salad is a vibrant, crunchy, and satisfying vegan salad featuring crispy chickpeas, creamy avocado, and fresh cucumber tossed in a zesty lemon-garlic dressing. Perfect as a light lunch or hearty side.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 1/2 tablespoons olive oil (for roasting)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika or smoked paprika
- Salt and pepper to taste
- 1 large cucumber, diced
- 1 large avocado, diced
- 1/4 red onion or 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley or cilantro
- Dressing:
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Pat chickpeas dry with a clean towel. Toss with olive oil, garlic powder, paprika, salt, and pepper.
- Spread chickpeas on a baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until crispy and golden.
- Meanwhile, dice the cucumber and avocado, slice the onion, and chop the herbs.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard (if using), minced garlic, salt, and pepper to make the dressing.
- In a large bowl, combine cucumber, avocado, onion, and herbs.
- Let chickpeas cool slightly, then add them to the salad.
- Drizzle with dressing and toss gently to combine. Serve immediately.
Notes
Add cayenne or chili flakes to chickpeas before roasting for extra heat.Wait to add avocado until just before serving to prevent browning.Store salad components separately for best texture if making ahead.Serve over greens or grains to make it more filling.Use English or Persian cucumbers for best crunch and fewer seeds.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
