Crispy Chickpea and Avocado Salad

This Crispy Chickpea and Avocado Salad is a delightful blend of crunchy, protein-packed chickpeas and creamy avocado, perfect for a light yet satisfying midnight snack. Bursting with flavor and nutrients, it’s a quick and healthy option that will leave you feeling nourished and energized.

Ingredients

• Canned chickpeas - 1 can (400g)
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 large
• Cherry tomatoes - 200g, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4, finely chopped
• Lemon juice - 2 tablespoons
• Fresh cilantro - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse and drain the canned chickpeas, then pat them dry with a paper towel.
3. In a bowl, toss the chickpeas with olive oil, cumin, paprika, salt, and black pepper until evenly coated.
4. Spread the seasoned chickpeas on a baking sheet in a single layer and roast in the oven for 20 minutes, or until golden and crispy, stirring halfway through.
5. While the chickpeas are roasting, prepare the salad ingredients: peel and cube the avocado, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
6. In a large bowl, combine the avocado, cherry tomatoes, cucumber, and red onion.
7. Once the chickpeas are done, let them cool slightly before adding them to the salad mixture.
8. Drizzle the salad with lemon juice and sprinkle with fresh cilantro, then gently toss to combine.
9. Serve immediately for best texture, or chill for a refreshing midnight treat.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 35 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from chickpeas, promoting satiety and digestive health.
• Rich in healthy fats from avocado, supporting heart health and reducing inflammation.

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