Roasted Chickpea Avocado Salad Recipes

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ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY



Roasted Chickpea And Avocado Salad Recipe by Tasty image

Here's what you need: mixed greens, large cucumber, cherry tomato, avocado, chickpeas, olive oil, smoked paprika, garlic salt, extra virgin olive oil, fresh lemon juice, salt, black pepper

Provided by Joey Firoben

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 12

5 oz mixed greens
1 large cucumber, diced
10 oz cherry tomato, halved
1 avocado, diced
30 oz chickpeas, 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

Steps:

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

Nutrition Facts : Calories 378 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 14 grams, Protein 14 grams, Sugar 9 grams

HONEY ROASTED CHICKPEA AND AVOCADO SALAD



Honey Roasted Chickpea and Avocado Salad image

Honey Roasted Chickpea and Avocado Salad with tomatoes, feta, and creamy herb dressing. This vegetarian salad is nutritious, flavorful, and filling

Provided by Jamie Vespa MS, RD

Categories     Salad

Time 1h20m

Number Of Ingredients 19

1 (15-oz.) can chickpeas
3 tsp. extra-virgin olive oil, divided (sub avocado oil)
1/2 tsp. kosher salt
2 tsp. honey
1/2 tsp. Dijon mustard
1/4 tsp. cinnamon
4 to 5 cups chopped romaine lettuce (sub lacinato kale if making ahead)
1 pint cherry tomatoes, halved
1 cup fresh, canned, or frozen/thawed corn
1 large (or 2 small) ripe avocados, cubed
1 cup feta cheese, cut into cubes ((purchase a block of feta, as opposed to crumbled))
1/2 cup fresh torn basil leaves
2 Tbsp. tahini (such as Soom brand) (sub 3 Tbsp. plain full-fat Greek yogurt)
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. fresh chopped chives
1 clove finely grated garlic (sub 1/2 tsp. granulated garlic)
2 tsp. honey
1/2 tsp. each kosher salt and freshly cracked black pepper

Steps:

  • Preheat oven to 375 degrees F. Place chickpeas in a colander and rinse well. Transfer to a clean, dry kitchen towel, and fold half the towel over the chickpeas. Gently rub the chickpeas to release any loose skins. (You don't have to remove all the skins; just any loose ones.) Once dry, transfer the chickpeas to a baking sheet and toss with 2 tsp. of the olive oil, and salt.
  • Bake the chickpeas for 40 minutes, shaking the pan every 15 minutes and watching closely towards the end to prevent burning. Meanwhile, prepare honey glaze by combining remaining 1 tsp. olive oil, honey, Dijon mustard, and cinnamon in a small bowl.
  • Remove the chickpeas from the oven and toss in honey glaze. Once well-coated, turn the oven OFF, return chickpeas to the oven with door slightly ajar, and let sit 20 minutes. Remove from oven and let chickpeas cool completely at room temperature. (This is when they turn crispy!)
  • Meanwhile, prepare Creamy Herb Dressing by combining tahini (or yogurt), olive oil, lemon juice, chives, garlic, honey, salt, and pepper in a small bowl; stir to combine. Gradually whisk in 2 Tbsp. warm water (or more) to reach desired consistency.
  • Prepare salad by combining lettuce, tomatoes, corn, avocado, feta, and basil in a large bowl. Add half the chickpeas and half the dressing; toss to combine. Garnish with remaining chickpeas and drizzle remaining dressing over top. Serve immediately.

Nutrition Facts : ServingSize 1.5 cups, Calories 395 kcal, Protein 13 g, Carbohydrate 35 g, Fat 25 g, SaturatedFat 7 g, Fiber 9 g, Sugar 9 g, Sodium 980 mg

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO



Chopped Salad With Chickpeas, Feta and Avocado image

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Provided by Lidey Heuck

Categories     dinner, lunch, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups small (1/2-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or 1/2 large) English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
1/3 cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
1/4 teaspoon Dijon mustard
1 firm-ripe avocado, halved, pitted and diced
3/4 cup diced or crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Steps:

  • Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
  • Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
  • In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

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