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.
Serve this salad with a simple dressing that's made of pantry staple ingredients most probably already have, plus some fresh herbs.
There are so many of you, different readers, here at the Yummy Bowl - some of you like to get straight to the recipe ingredients and instructions, and some of you love reading the full information with tips and tricks that I provide for the recipe.
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!
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.
- 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.
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.
- 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.
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.
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.
Yes, the chickpeas retain all their rich nutritional value once cooked using any method mentioned above.
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
I hope you'll enjoy this easy 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!
Thank you for reading,
Avocado Chickpea Salad With Feta
- 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
- 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.