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97% would make again

Roasted Chickpea And Avocado Salad

Tasty Team

Under 30 minutes

Under 30 minutes


for 6 servings

  • 5 oz mixed greens (150 g)
  • 1 large cucumber, diced
  • 10 oz cherry tomato (275 g), halved
  • 1 avocado, diced
  • 30 oz chickpeas (850 g), 2 cans, drained and rinsed
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons garlic salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Nutrition Info

    Calories 378
    Fat 16g
    Carbs 46g
    Fiber 14g
    Sugar 9g
    Protein 14g

Estimated values based on one serving size.


  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
  3. Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
  4. Dice the cucumber and add to a large bowl.
  5. Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
  6. Divide between individual bowls and serve.
  7. Enjoy!

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