Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Honey Roasted Chickpea and Avocado Salad

Honey Roasted Chickpea and Avocado Salad

  • Author: Anthony
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A vibrant Honey Roasted Chickpea and Avocado Salad bursting with fresh flavors, featuring crunchy honey roasted chickpeas, creamy avocado, and a medley of colorful fresh vegetables. This refreshing, nutritious, and satisfying salad is perfect for lunch, dinner, or a light snack, combining a delightful blend of textures and tastes to nourish your body and brighten your day.

Ingredients

Scale

Chickpeas & Roasting Ingredients

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste

Fresh Salad Ingredients

  • 1 ripe avocado, cubed
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 cups baby spinach or mixed greens, rinsed and dried

Dressing

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Variations

  • Pinch of cayenne pepper or chili flakes for spicy kick
  • Kale, arugula, or romaine lettuce instead of spinach
  • Toasted sunflower seeds or chopped walnuts for added crunch
  • Fresh cilantro, parsley, or mint for herb boost
  • Smoked turkey bacon or smoked turkey slices for protein upgrade

Instructions

  1. Roast the Chickpeas: Preheat your oven to 400°F (200°C). Toss the drained chickpeas with olive oil, honey, ground cumin, paprika, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 20-25 minutes until golden and crisp, shaking the pan halfway through to ensure even cooking.
  2. Prepare the Fresh Ingredients: While the chickpeas are roasting, halve the cherry tomatoes, thinly slice the red onion, cube the avocado, and rinse and dry the baby spinach or mixed greens to keep them crisp.
  3. Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create a light dressing that enhances the fresh flavors of the salad.
  4. Assemble the Salad: In a large mixing bowl, combine the greens, roasted chickpeas, cherry tomatoes, red onion, and avocado. Drizzle the lemon dressing over the salad and toss gently to coat everything evenly without mashing the avocado.

Notes

  • Ensure chickpeas are completely dry before roasting for maximum crispness.
  • Use ripe avocados that yield slightly under gentle pressure for creamy texture and best flavor.
  • Adjust honey and lemon juice amounts to balance sweetness and acidity to your preference.
  • Serve the salad immediately to keep avocado fresh and prevent browning.
  • Add nuts or seeds to enhance texture and crunchiness.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 salad serving
  • Calories: 320 kcal
  • Sugar: 8 g
  • Sodium: 220 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 10 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Keywords: Chickpea salad, Avocado salad, Honey roasted chickpeas, Healthy salad, Plant-based protein, Gluten free salad

Find it online: https://homedishideas.com/honey-roasted-chickpea-and-avocado-salad/