Roasted Chickpea Salad with Avocado Dressing
Looking for a refreshing salad with a crunchy texture? Try this roasted chickpea salad with avocado dressing packed with flavours, proteins and other essential nutrients. It makes a great lunch or a side dish for dinner.
Servings: 2 people
Calories: 266kcal
Equipment
- 1 Blender
- 1 Large Bowl
- 1 Parchment paper
- 2 spoons
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Dressing
- half Avocado medium size
- ¼ Cup Greek Yogurt
- Salt as required
- Black Pepper powder as required
- 2 Teaspoons Pumpkin Seeds
- 2 cloves Garlic peel
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lemon
- ¼ Cup Water adjust to get right consistency
For Roasted Chickpea
- 1 Cup Canned Chickpea
- Salt as required
- ½ Teaspoon Red Chilli Powder
- ¼ Teaspoon Cumin Powder
For Salad
- 15 Baby Plum Tomatoes each cut into half
- half Avocado medium size
- ¼ Cup Red Onion peel and chop finely
- ⅓ Cup Cucumber wash and chop finely
- 2 sprigs Fresh Mint Leaves wash and chop
Instructions
- Place chopped avocado, pumpkin seeds, garlic, salt, pepper, water and greek yogurt in a blender.half Avocado, ¼ Cup Greek Yogurt, Salt, Black Pepper powder, 2 Teaspoons Pumpkin Seeds, 2 cloves Garlic, 2 Tablespoons Olive Oil, ¼ Cup Water
- Squeeze half a lemon and pour a dash of water.1 Tablespoon Lemon
- Blend it into a smooth sauce.
- Set it aside to use later.
- Preheat your oven to 400°F (200°C).
- Pat the chickpeas dry with a paper towel and place them on a lined baking sheet.1 Cup Canned Chickpea
- Add olive oil, salt, cumin and chilli powder and toss until chickpeas are well coated.Salt, ½ Teaspoon Red Chilli Powder, ¼ Teaspoon Cumin Powder
- Spread on a baking sheet in a single layer and roast for 20-25 minutes until golden and crispy shaking the pan halfway through.
- Take the baking sheet out of the oven and set it aside.
- In a large bowl, combine chopped red onion, baby plum tomatoes, avocado and cucumber.15 Baby Plum Tomatoes, half Avocado, ¼ Cup Red Onion, ⅓ Cup Cucumber
- Pour dressing over the vegetables and mix gently with spoons.
- Now add roasted chickpeas, mint and give it a good mix.2 sprigs Fresh Mint Leaves
- Serve it immediately for fresh flavour and texture.
Notes
Dressing: Mix in dressing right before you serve salad to preserve the crunchy texture of roasted chickpeas.
Avocado: Use ripe avocado for a creamy texture. It should be ripe and firm but not mushy.
Chickpea: Ensure to pat dry chickpeas with a paper towel to help crisp them up during roasting.
Spread Chickpeas: Ensure the seasoned chickpeas are spread in a single layer on a lined baking sheet. They won't crisp up if they are too crowded.
Roasting: Gently shake the baking sheet halfway through roasting to ensure even roasting.
Dressing: If the dressing is too thick, adjust the consistency by adding more water while blending.
Nutrition
Calories: 266kcal | Carbohydrates: 24g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 47mg | Potassium: 1273mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4090IU | Vitamin C: 71mg | Calcium: 101mg | Iron: 2mg
