Avocado-Lemon Herb Salad with Roasted Chickpeas

Name: Avocado-Lemon Herb Salad with Roasted Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 large ripe avocado; 1 can (15 oz), drained and rinsed chickpeas; 2 tbsp olive oil; 1, zested and juiced lemon; 3 tbsp, finely chopped fresh dill; 1 cup, halved cherry tomatoes; 1/4 cup, thinly sliced red onion

A vibrant, protein-packed salad featuring creamy avocado and zesty lemon dressing, with crispy roasted chickpeas for texture.

Cuisine: Mediterranean

Category: Salads

Prep: 15 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

1 large ripe avocado
1 can (15 oz), drained and rinsed chickpeas
2 tbsp olive oil
1, zested and juiced lemon
3 tbsp, finely chopped fresh dill
1 cup, halved cherry tomatoes
1/4 cup, thinly sliced red onion

Instructions

Step 1: Preheat oven to 400°F. Toss 1 can drained chickpeas with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp paprika, then spread in a single layer on a parchment-lined baking sheet. Roast for 25 minutes until golden and crispy, shaking pan halfway.
Step 2: Halve and pit 1 large avocado, then slice into 1/4-inch thick pieces. Place in a large bowl and gently toss with 1 tbsp lemon juice, 1/4 tsp salt, and 1/2 tbsp olive oil to prevent browning.
Step 3: Add roasted chickpeas, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 3 tbsp chopped dill to the avocado. Drizzle with remaining lemon juice and zest, then toss gently until evenly coated.