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    The Yummy Bowl » Recipes » Salads

    Avocado Chickpea Salad With Feta

    Jul 26, 2022 · Modified: Mar 14, 2023 by Julia | The Yummy Bowl · This post contains affiliate links · 1 Comment

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    Avocado Chickpea Salad pinterest

    Who doesn't love an easy avocado chickpea salad, perfect for summer picnics, barbecues, and make-ahead meals?! Perfect for anything! 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.

    This pan fry method is quick and easy, a batch of chickpeas will be roasted literally in minutes.

    Avocado Chickpea Salad in a bowl

    Serve this salad with a simple dressing that's made of pantry staple ingredients most probably already have, plus some fresh herbs.

    There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

    Jump to:
    • Ingredients
    • Instructions
    • Tips
    • How To Roast Chickpeas
    • Freezing And Storing Instructions
    • FAQ
    • Easy Salad Recipes
    • Avocado Chickpea Salad With Feta

    ⭐ We love a good dinner salad! Have you tried our Taco Salad, Lemon Kale Caesar, or Crispy Cobb Salad yet?

    Avocado Chickpea Salad in a bowl

    Ingredients

    My few comments on the ingredients + don't forget to read the Tips section!

    The full recipe and ingredients can be found in the recipe card below this post.

    Avocado Chickpea Salad With Feta 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

    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. 

    olive oil herb salad dressing for chickpea salad

    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.

    pan 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.

    chickpea salad in a bowl

    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.
    Avocado Chickpea Salad in a bowl

    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.

    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.

    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.

    Easy Salad Recipes

    For more easy gluten-free Fresh Salad recipes check out my SALAD as well as ALL APPETIZER recipe index here.

    • Beetroot and Feta Salad
      Beetroot And Feta Salad
    • pesto potato salad in a wooden bowl
      20-minute Roasted Potato Salad With Pesto
    • Lemon Kale Caesar Salad with chicken in a white bowl
      Healthy Lemon Kale Caesar Salad With Chicken
    • Cobb Salad With Breaded Chicken
      Crispy Cobb Salad With Breaded Chicken

    💗I hope you'll enjoy this Avocado Chickpea Salad recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

    Happy cooking!

    Love,

    Julia

    Avocado Chickpea Salad in a bowl

    Avocado Chickpea Salad With Feta

    Who doesn't love an easy avocado chickpea salad, perfect for summer picnics, barbecues, and make-ahead meals?! Perfect for anything! 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.
    5 from 2 votes
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Salad
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 311kcal

    INGREDIENTS

    Chickpea Salad

    • 4 cups lettuce romaine, butter lettuce
    • ¾ cup feta cheese cubed or crumbled from a block of feta
    • 1 red onion medium, sliced thin
    • ½ cup cucumber sliced thin
    • 1-2 avocado large, sliced thin or cut into cubes
    • 1 cup plum tomatoes mix of red and orange
    • 2-3 stalks green onion sliced thin

    Pan Roasted Chickpeas

    • 2 15 oz chickpeas canned
    • 1 ½ tablespoon avocado oil
    • 2 tablespoons smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • salt to taste
    • black pepper to taste

    Salad Dressing Ingredients

    • 4 teaspoon extra virgin olive oil
    • 1 teaspoon lemon juice or lime juice, freshly squeezed
    • 3 teaspoon liquid honey or maple syrup
    • ½ small garlic clove minced
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon dijon mustard
    • ½ teaspoon dried oregano
    • 2 tablespoon fresh parsley chopped or basil
    • salt to taste
    • black pepper to taste

    INSTRUCTIONS

    • 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.
    • 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.
    • 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).
    • Any leftover chickpeas can be reheated in the oven at 350 F until warmed through.
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    Nutrition Facts
    Avocado Chickpea Salad With Feta
    Amount Per Serving (1 serving)
    Calories 311 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 4g25%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 12g
    Cholesterol 15mg5%
    Sodium 344mg15%
    Potassium 1015mg29%
    Carbohydrates 25g8%
    Fiber 8g33%
    Sugar 11g12%
    Protein 11g22%
    Vitamin A 20054IU401%
    Vitamin C 61mg74%
    Calcium 126mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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    Comments

    1. Julia | The Yummy Bowl

      July 26, 2022 at 2:17 pm

      5 stars
      Avocado salad with perfectly smoky pan-roasted chickpeas!

      Reply

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    the yummy bowl julia author

    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

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