Description
Honey Roasted Chickpea and Avocado Salad is a vibrant, nutritious, and easy-to-make lunch option that features sweet and crunchy honey roasted chickpeas paired with creamy avocado. Tossed with fresh mixed greens, cherry tomatoes, cucumber, and red onion, then dressed with a zesty lemon and olive oil dressing, this salad offers a perfect balance of flavors and textures for a refreshing and wholesome meal.
Ingredients
Scale
Honey Roasted Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- Pinch of black pepper
Fresh Vegetables
- 4 cups fresh mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1 ripe avocado, diced
Dressing
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Pinch of sea salt
- Freshly ground black pepper, to taste
Optional Garnishes
- Fresh herbs like cilantro or parsley, chopped
- Toasted pumpkin seeds or chopped almonds
- Chili flakes or sliced jalapeños
- Cooked quinoa or brown rice (for serving)
- Smoked turkey slices, chopped (for extra protein)
Instructions
- Prepare the Honey Roasted Chickpeas: Drain and rinse the canned chickpeas thoroughly, then pat them dry with a clean towel to remove moisture. In a mixing bowl, toss the chickpeas with honey (or maple syrup), olive oil, sea salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes, stirring halfway through, until golden and crunchy.
- Prepare the Fresh Vegetables: While the chickpeas are roasting, wash and dry the mixed greens thoroughly. Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Dice the ripe avocado last to minimize browning.
- Make the Dressing: In a small bowl, whisk together fresh lemon juice, olive oil, a pinch of sea salt, and freshly ground black pepper until the dressing is well combined and slightly emulsified.
- Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Add the warm honey roasted chickpeas, then gently fold in the diced avocado to preserve its texture. Drizzle the lemon dressing over the salad and toss carefully to coat everything evenly.
- Garnish and Serve: Top the salad with freshly chopped herbs such as cilantro or parsley for a fresh, inviting presentation. Serve immediately for the best flavor and texture.
Notes
- Remove moisture from chickpeas well before roasting to ensure maximum crispiness.
- Choose ripe avocados that yield to gentle pressure for creamy yet firm texture.
- Serve the salad immediately after assembling to prevent avocado from browning.
- Adjust the honey amount to your preference for a sweeter or milder flavor.
- Roast chickpeas ahead of time and store in an airtight container at room temperature for up to 4 days.
- To keep avocado from browning, sprinkle with a little lemon juice immediately after dicing.
- If the roasted chickpeas lose their crispness, reheat briefly in a toaster oven or skillet before serving.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving (about 1/3 of recipe)
- Calories: 350
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: honey roasted chickpeas, avocado salad, healthy lunch, easy salad recipe, gluten free salad, vegetarian salad, protein packed salad
