Description
A wholesome salad featuring roasted chickpeas, creamy avocado, and a zesty lemon tahini dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a clean towel. Toss the chickpeas with olive oil, smoked paprika, salt, and pepper, and spread on a baking sheet lined with parchment paper.
- Roast the chickpeas for about 20-25 minutes until golden and crispy, shaking the baking sheet halfway through. Meanwhile, prepare the lemon tahini dressing by whisking together tahini, lemon juice, minced garlic, and water to your desired consistency.
- Combine the diced avocado, cherry tomatoes, cucumber, and red onion in a large bowl. Gently fold in the roasted chickpeas, drizzle the dressing over, and toss lightly. Garnish with fresh parsley or cilantro before serving.
Notes
Serve immediately for the best texture, especially with warm chickpeas and cool avocado. Leftover salad can be stored for up to two days, but best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg