Crispy Chickpea & Avocado Salad
Photo via Pexels
The joy of this salad is the contrast between creamy avocado and properly crisp chickpeas. A handful of spinach keeps it light, while smoked paprika and lime stop it tasting worthy. It makes an easy lunch, but it is smart enough to open a meal too.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for cooked chickpeas (from dried) - we add the cheapest by default.
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Choose a product for smoked paprika - we add the cheapest by default.
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Local shop1 ripe avocado, sliced
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Local shop100g baby spinach
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Local shop1 lime, juiced
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Local shop1/4 red onion, finely sliced
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 45 minutes from start to finish.
Heat the oven to 200C / 180C fan and line a baking tray.
Pat the chickpeas dry, then toss them with 1 tbsp of the olive oil, the smoked paprika and a good pinch of salt.
Roast for 25-30 minutes, shaking the tray halfway, until the chickpeas are golden and crisp.
Arrange the baby spinach, avocado and red onion on a serving platter.
Whisk the remaining olive oil with the lime juice and some black pepper.
Scatter the hot chickpeas over the salad, spoon over the dressing and serve straight away while the contrast in textures is at its best.
Nutrition
Estimated per serving
Cook's tip
Drying the chickpeas well before roasting makes all the difference - any surface moisture will soften them in the oven.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.