Enjoy a healthy and high-protein Vegan Roasted Chickpea And Avocado Salad packed with mixed greens, cucumber, cherry tomatoes, and a delicious smoked paprika flavor.
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the chickpeas, olive oil, paprika, and garlic salt. Mix thoroughly until the ingredients are well incorporated.
- Spread the seasoned chickpeas evenly onto a baking sheet. Make sure they are in a single layer to ensure even cooking. Place the baking sheet in the preheated oven.
- Bake the chickpeas for 25-30 minutes or until they become crispy. Keep an eye on them to prevent burning.
- Meanwhile, dice the cucumber into small, bite-sized pieces. Transfer the cucumber to a spacious bowl.
- In the same bowl, add the mixed greens, tomatoes, avocado, and the freshly roasted chickpeas.
- To dress the salad, drizzle extra virgin olive oil and lemon juice over the ingredients.
- Season with salt and pepper according to your taste. Toss the salad gently to ensure all ingredients are well coated with the dressing.
- Now, divide the delicious salad into individual bowls to serve.
- Sit back, relax, and enjoy your flavorful creation!
This Vegan Roasted Chickpea and Avocado Salad recipe is a simple, easy, and healthy dish that is dairy-free, gluten-free, and vegan.
It is high in protein, low in sugar, and high in fiber, making it a great option for a light and nutritious meal.
With a cooking time of under 30 minutes and requiring basic equipment such as oven mitts, a baking pan, and a mixing bowl, this recipe is perfect for a quick dinner or lunch.
It can also be enjoyed as a side dish for occasions like date night or BBQs.
The salad is best enjoyed during the spring and summer seasons and can be prepared in advance as a meal prep option.
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