This delicious Roasted Chickpea and Avocado Salad glossed with a simple refreshing lemon and extra virgin olive oil dressing is certainly one salad that is irresistible.

It is vegetarian, gluten free and goes perfectly with potluck gatherings and is a good fit for days you want to skip out on the meaty dishes. It takes just a few minutes to put together but tastes amazing!

Roasted Chickpea And Avocado Salad

Roasted Chickpea And Avocado Salad


  • 850 g chickpeas drained and rinsed
  • 150 g mixed greens
  • 300g cherry tomato, halved
  • 1 large cucumber, diced
  • 1 avocado, diced
  • 1 ½ teaspoons garlic salt
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • salt to taste
  • Black pepper to taste


  1. In a large bowl, mix the chickpeas, paprika, garlic salt and olive oil,.
  2. Then spread the chickpeas onto a baking sheet in one layer and bake in a preheated oven at 200°C for about 30 minutes, until the chickpeas are crisp.
  3. Add the diced cucumber into to a large bowl, toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix gently until well combined.
  4. Serve and enjoy!