Description
A crunchy and zesty salad featuring roasted chickpeas, creamy avocado, and fresh lime, perfect for a quick meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, diced
- 4 cups mixed greens
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chickpeas with olive oil, chili powder, cumin, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes until crispy.
- Combine the mixed greens, roasted chickpeas, avocado, and lime juice in a large bowl.
- Toss gently to combine.
- Garnish with fresh cilantro and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Keep components separate for maintaining crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea salad, vegan salad, healthy lunch, quick recipe