Roasted chickpea salad with creamy avocado dressing

I honestly can’t remember when was the first time I tried this salad, but it definitely made an immediate impact on me.

It’s been a beloved dish in my house for years, something you can proudly serve to friends and family. Roasted chickpea salad with creamy avocado dressing is a great choice for big gatherings and it pairs perfectly with veggie side dishes, like Mediterranean-style broccoli. The salad itself is quite filling but easy on the stomach; feel free to serve it as a light dinner.

The beauty of roasted chickpea salad with creamy avocado is in all the contrasts. Freshly crispy baked chickpeas with the refreshing veggies and silky avocado cream, are a composition you will want to eat again.

The body of the salad can be veggies of your choice. Lettuce, baby spinach, kale… can be easily added to fill the salad body. I had a mixture of iceberg salad, arugula, and radicchio which are a great combo with the carrot.

The proposal is to pour the dressing just before the serving or even better – make everyone do it for themselves.

Roasted chickpea salad with creamy avocado dressing

Course: SaladsDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

This incredibly tasty salad is a perfect combo of crunchy and creamy, spicy and refreshing. A must-try!

Ingredients

• 200 g chickpeas, cooked

• Mixed spices: garam masala, cumin, turmeric, chili flakes, curry powder, garlic powder, fresh pepper, and salt

• 2 carrots, peeled and grated

• A handful of arugula

• Iceberg salad

• Radicchio

• 2 tbsp olive oil

• For the dressing

• A handful of baby spinach

• Juice of 1/2 lemon

• 1 large and ripe avocado, cubed

• 2 spring onions

• Coriander seeds, grounded

• A pinch of salt

Directions

• Heat your oven to 200 C. Cover a big baking tray with parchment paper.
• Transfer all the cooked chickpeas into one big bowl. Season with spices and salt, add the oil and close the bowl with a lid. Shake the bowl energetically for a minute, until all is properly mixed. Leave for 15 mins*.
• In the meantime, wash the salad veggies and combine them in a big salad dish. Drizzle with few drops of lemon juice and refrigerate.
• Prepare the dressing by mixing all ingredients in a blender, until you get a smooth, creamy paste. Try and decide if you need more salt, lemon, or coriander. Refrigerate.
• Now spread the chickpeas on the paper in one layer, so that all of them can bake evenly. Bake until you see a golden crust forming.
• Toss over the salad, mix well and top with delicious dressing just before serving.

Notes

• *This is optional, to ensure that chickpeas soak in a bit of spice before baking.