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close up salad with roasted cauliflower and avocado
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5 from 1 vote

Roasted Chickpea Avocado Salad

Simple and delicious salad made with roasted chickpeas, avocados, loads of veggies, and tossed in with a homemade honey garlic Greek yogurt dressing.
Prep Time10 minutes
Cook Time30 minutes
cool time15 minutes
Total Time55 minutes
Course: Salad
Cuisine: American
Diet: Low Fat, Vegetarian
Servings: 4
Author: Rena

Ingredients

For the chickpeas:

  • 15 oz chickpeas one can
  • 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 chopped parsley
  • 1 garlic clove pressed
  • Kosher salt and ground 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 the oven to 375 F.
  • Drain and rinse the chickpeas. Pat them dry with paper towels and remove any loose skins.
  • Add them to a baking dish and drizzle with olive oil; Toss with the seasonings then bake for 30 minutes.
  • Once the chickpeas are baked, let them cool at room temperature for 15 minutes to become crispy.
  • For the dressing, add all the ingredients to a small jar and mix well to combine.
  • In a large salad bowl, toss the veggies, cheese, roasted chickpeas together with the dressing.
  • Garnish with freshly chopped parsley and enjoy!

Notes

  • Do not use over-ripened avocados. You need them to be ripe but firm.
  • Any lettuce of choice or greens will work. We used Romaine lettuce
  • Yogurt: we used Greek yogurt but plain yogurt will work, or any plant-based yogurt you prefer. 
  •  Use only fresh veggies to make a salad. We recommend you do use fresh garlic cloves instead of garlic powder.
  • Fresh lemon juice will taste much better than bottles of lemon juice. But if you are in a pinch and only have bottles of lemon juice you may use that instead. 
  • We used canned chickpeas but you may use dried and just cook them ahead.

Nutrition

Calories: 384kcal | Carbohydrates: 30g | Protein: 15g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 34mg | Sodium: 1104mg | Potassium: 811mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5390IU | Vitamin C: 24mg | Calcium: 278mg | Iron: 3mg