This chickpea avocado salad tosses roasted, crispy chickpeas with creamy avocado, feta, cucumber, and tomato in a lemony dressing. Roasting the chickpeas first keeps them from going soft, and the whole thing is a no cook, high protein lunch that comes together in about 20 minutes.
To make this garbanzo bean salad combine roasted chickpeas (canned or freshly cooked), some lettuce, simple fresh veggies, and a light olive oil-based salad dressing.
Serve this salad with a simple dressing that's made of pantry staple ingredients most probably already have, plus some fresh herbs.
We love a good dinner salad! Have you tried our Taco Salad, Lemon Kale Caesar, or Crispy Cobb Salad yet?
Not sure what to serve alongside? Check out my 28 Best Side Dishes For Chili.
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Ingredients
- Perfectly ripe avocado. When shopping for avocados choose avocados with stems attached. Because if there is no stem anymore, then it's more likely that your avocado will have brown spots inside. Next, do a so-called press test. Gently press your thumb into the skin around the avocado. If the avocado yields to firm gentle pressure, it means it's ripe and you're good to go.
- Roasted chickpeas/garbanzo beans - I used a simple seasoning with oil, smoked paprika, salt, black pepper, garlic, and onion powder. Sure there are plenty of other ways to add flavor. Smoked paprika is ideal to combine with chickpeas, it adds a necessary hint of smokiness to them. If you are like me, into spicy, a little pinch of chipotle powder would have a similar effect as smoked paprika.
- Go further - don't limit yourself with spices for the chickpeas. Cayenne, red pepper flakes, dried oregano, rosemary or Italian seasoning, lemon, lime, and orange zest, or a combo of fresh herbs (think fresh basil, oregano, parsley, scallions, cilantro) are all great options for extra seasoning of the chickpeas!
- Garbanzo vs chickpeas - it is the same thing, use them interchangeably in any recipe that calls for chickpeas or garbanzo beans.
- Avocado - a good large ripe avocado is the best to use here, slice it thin or dice avocado into small cubes for the salad. Keep it fresh! As the avocado tends to brown quickly, drizzle it with lime juice while cutting. It does help to preserve avocado natural bright green color and look ''fresh'' longer.
- Cucumbers - Usually, for salads, the best suitable cucumbers are Dutch, Persian, and English Cucumbers. These have very less or almost no bitterness to them and have smooth skins.
- If you're not sure, actually long cucumbers are usually not as watery inside and have decent flavor. Too much water and cucumber juice will ruin the flavor and make the dressing diluted and hence result in less flavor.
- Lettuce - I used a mix of romaine lettuce and a type of butter lettuce to add a little crunch and bulk to this salad. Any combo of at least 2 leafy greens will be great adding some bulk to this easy salad.
Craving creamy and rich dressing here? Roasted chickpeas will love this Creamy Avocado Salad Dressing.
Instructions
- Roast the drained, dried chickpeas with oil and spices at 400F for 20 to 25 minutes until crisp, then let them cool.
- Whisk the dressing: olive oil, lemon juice, garlic, salt, and pepper.
- Combine the diced cucumber, tomato, and red onion in a bowl with the dressing.
- Add the cooled chickpeas, diced avocado, and crumbled feta, and toss gently just before serving.
Prepare all the salad ingredients and mix the dressing in a medium bowl or mason jar.
This way you'll have them ready to assemble the salad once the chickpeas are roasted.
Rinse and dry the chickpeas with kitchen towels or paper towels. Remove any loose skins.
If you have enough time, leave the chickpeas on a large baking sheet to dry completely. This will result in perfectly crisp roasted chickpeas.
In a large nonstick skillet heat avocado oil over medium-high heat and once the oil is hot add chickpeas.
Toss them in oil for a couple of minutes until coated.
Sprinkle chickpeas with smoked paprika, garlic and onion powder, salt, and black pepper.
Cook until they have turned golden brown and dry, about 10 minutes stirring once in a while.
Assemble the salad. Combine chickpeas and all the remaining salad ingredients in one large bowl and drizzle the dressing right before ready to serve.
Top with feta and freshly cut avocado on top. (To prevent avocado from browning, drizzle it with plenty of lime juice. )
I like my chickpeas warm min a salad, but this recipe is almost equally as good when served cold.
Any leftover chickpeas can be reheated in the oven at 350 F until warmed through.
Tips
- Make this salad with your creamy dressings! I like to add 1 teaspoon of tahini and 2-3 tablespoons greek style yogurt in addition to these salad dressing ingredients. You may need to adjust the quantities of other ingredients slightly.
- Avocado chickpea salad sandwich. Make this recipe as your new favorite lunch idea by serving the salad between delicious gluten free bread toast, bagels, croissants.
- For a wholesome Mediterranean-themed dinner, serve this salad as an appetizer for Creamy Tuscan Chicken.
How To Roast Chickpeas
There are 3 foolproof ways to roast chickpeas. Skillet is my go to when there is not enough time in the day, and let's be honest, less cleaning and prep!
First you'll need to rinse and pat dry the cooked chickpeas (either canned or freshly cooked) until very dry and remove any loose skins. This is especially important when using canned chickpeas as these are kept in liquid for a long time prior.
If you have time, spread them out on a towel and leave to dry completely. This will help with their crispy end result.
Toss in oil and seasonings and roast!
- Skillet stovetop instructions - over medium-high heat about 10 -12 minutes.
- Air Fryer instructions - in preheated air fryer at 370 F for 12-15 minutes. If the chickpeas are not as crispy as you'd like, leave them for another 5 minutes in the air fryer or until you achieve the desired texture. My favorite air fryer.
- Oven instructions - at 425 F for 25-30 minutes unti golden brown and exterior crispy.
Roasted chickpeas are ideal when making flavorful hummus, in soups, salads, buddha bowls and just enjoying as a snack drizzled with creamy dressing. Delicious!
Freezing And Storing Instructions
- Make ahead. Roast the chickpeas 1-2 days prior. Top the salad with chickpeas once ready to serve. I like to serve them warm, but this salad can be enjoyed warm or cold.
- Any leftover roasted chickpeas can be reheated in the oven at 350 F until warmed through.
- To store this salad I'd recommend keepign the chickpeas and salad ingredients separately. Also drizzle with dressing only when ready to serve. These tips will keep the salad looking and tasting fresh.
- Keep the mixed salad refrigerated at all times closed in an airtight container. For best flavor consume within 2-3 days.
Easy Salad Recipes
For more easy gluten-free Fresh Salad recipes check out my SALAD as well as ALL APPETIZER recipe index here.
- 10 Minute Salmon Avocado Salad
- Mediterranean Salmon Salad
- Marinated Vegetable Salad
- Corn Tomato Avocado Salad
- Fried Halloumi Salad With Beetroot
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Avocado Chickpea Salad FAQs
Can I use canned chickpeas without roasting them?
Yes, though roasting first gives them a crispy texture that holds up better in the salad - straight from the can they'll be softer.
How do I keep the avocado from browning?
Toss the diced avocado with a little lemon or lime juice as soon as you cut it, and add it to the salad close to serving time.
Can I make this ahead for meal prep?
Prep the roasted chickpeas, cucumber, and tomato up to 2 days ahead, but add the avocado and dressing right before eating for the freshest texture.
What can I use instead of feta?
Crumbled goat cheese or a dairy-free feta alternative both work well if you want a swap.
Looking for more fresh ideas? Check out my 40 TYB's Best Salad Recipes for more inspiration.
Recipe Card
Roasted Chickpea Salad With Feta
Ingredients
Equipment
Method
-
Prepare all the salad ingredients and mix the dressing in a medium bowl or mason jar. This way you'll have them ready to assemble the salad once the chickpeas are roasted.
-
Rinse and dry the chickpeas with kitchen towels or paper towels. Remove any loose skins. If you have enough time, leave the chickpeas on an even dry surface to dry completely. This will result in perfectly crisp roasted chickpeas.
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In a large nonstick skillet heat avocado oil over medium-high heat and once the oil is hot add chickpeas. Toss them in oil until coated and toast them for a couple of minutes. Sprinkle chickpeas with smoked paprika, garlic and onion powder, salt, and black pepper. Cook the chickpeas until they have turned golden brown and dry, about 10 minutes stirring once in a while. I like to add the chickpeas to the salad while they are still hot, but this salad is almost equally as good when served cold.
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Assemble the salad. Combine chickpeas and all the remaining salad ingredients in one large bowl and drizzle the dressing right before ready to serve. Top with feta and freshly cut avocado on top. (Avocado will brown quick, while cutting it drizzle plenty of lime or lemon juice on top).
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Any leftover chickpeas can be reheated in the oven at 350 F until warmed through.
Nutrition
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQ
Do chickpeas have to be cooked before roasting?
No chickpeas don't have to be cooked before roastign them in the oven. You do however, need to soak them overnight or longer prior. For this particular pan-roasted chickpeas we would need canne dor cooked chickpeas.
Are roasted chickpeas still good for you?
Yes, the chickpeas retain all their rich nutritional value once cooked using any method mentioned above.
Why are my roasted chickpeas not crunchy?
The main reason is that you didn't pat dry the chickpeas enough. Make sure they are completely dry before roasting in the skillet, oven or air fryer. Actually air fryer give sfar the best results when it comes to crispiness. It is an easy method and almos foolproof as you can air fry them until you get the desired crispy exterior.
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Julia | The Yummy Bowl
Avocado salad with perfectly smoky pan-roasted chickpeas!