Roasted Chickpea And Avocado Salad



for 6 servings

5 oz mixed greens(150 g)

1 large cucumber, diced

10 oz cherry tomato(275 g), divided

1 avocado, diced

30 oz chickpeas(850 g), 2 jars, depleted and flushed

2 tablespoons olive oil

2 teaspoons smoked paprika

1 ½ teaspoon garlic salt

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

½ teaspoon salt

½ teaspoon black pepper


Preheat broiler to 400°F (200°C).

In an enormous bowl, combine the chickpeas, olive oil, paprika, and garlic salt.

Spread the chickpeas onto a heating sheet in one layer. Prepare for 25-30 minutes, until the chickpeas are fresh.

Bones the cucumber and add to a huge bowl.

Hurl in the blended greens, cucumber, tomatoes, avocado, cooked chickpeas, additional virgin olive oil, lemon squeeze, salt, and pepper, and blend until all-around joined.

Gap between individual dishes and serve.


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