Roasted Chickpea and Avocado Salad (Easy Plant-Based Meal)
Crispy spiced roasted chickpeas over a fresh salad of avocado, cucumber, cherry tomatoes, and mixed leaves with a bright lemon-tahini dressing. Crunchy, creamy, and satisfying — a plant-based salad that actually keeps you full.
- Time: 35 min
- Servings: 2
Source: TheRandomRecipe
Ingredients
- cans chickpeas, drained, rinsed, and thoroughly dried
- olive oil, divided
- smoked paprika
- cumin
- garlic powder
- cayenne pepper
- fine salt, divided
- ripe avocados, sliced or roughly chopped
- cucumber, halved lengthways and sliced
- cherry tomatoes, halved
- red onion, very thinly sliced
- mixed salad leaves or rocket
- small handful fresh coriander or flat-leaf parsley
- tahini
- lemon juice
- small clove garlic, grated
- water
- maple syrup or honey
- fine salt
- pumpkin seeds or sunflower seeds, toasted