Roasted chickpea and avocado salad

A hearty, crunchy salad: spice-roasted chickpeas, creamy avocado and raw vegetables. Rich in plant protein and healthy fats, it is a filling plant-based lunch full of texture.

Prep: 15 min  |  Cook: 25 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 572 kcal · 13 g protein · 34 g carbohydrate · 41 g fat

Ingredients

• 1 tin of chickpeas
• 1 avocado
• 2 tomatoes
• 100 g salad leaves
• 1 tsp paprika
• 3 tbsp olive oil
• 1 lemon

Method

1. Drain the chickpeas and coat them in oil and paprika.
2. Roast for 25 minutes at 200°C until crisp.
3. Arrange the salad leaves, tomatoes and avocado.
4. Add the warm chickpeas and dress with lemon.

Nutritional benefits

When roasted, chickpeas turn crunchy and concentrate their filling plant protein and fibre. Avocado adds healthy fats and a creaminess that contrasts with the crunch. A complete plant-based salad, rich in fibre and naturally gluten-free.

Variations and substitutions

• With other spices: cumin, curry, harissa.
• With feta for a non-vegan version.
• With seeds for extra crunch.
• On a bed of quinoa for a more substantial meal.

Storage and make-ahead

Roast the chickpeas on the day for the best crunch; the salad keeps for 1 day.

💡 Good to know

Dry the chickpeas thoroughly before roasting: that is the key to getting them crisp rather than soggy.

Related reading

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: chickpeas · avocado · tomatoes · salad leaves · paprika.

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