Lemon-Roasted Chickpea and Avocado Salad
A fresh, simple salad combining crisp roasted chickpeas with creamy avocado and a bright lemon dressing. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs canned chickpeas, avocado, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 ounces) canned chickpeas
- 1 medium avocado
- 4 cups mixed salad greens
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
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Equipment for this recipe
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Instructions
- Step 1: Preheat the oven to 425°F. Drain and rinse 1 can (15 ounces) chickpeas, then pat dry with a kitchen towel.
- Step 2: In a bowl, toss the chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder until evenly coated.
- Step 3: Spread the chickpeas on a baking sheet in a single layer and roast for 25-30 minutes, shaking the pan halfway through, until chickpeas are crispy.
- Step 4: While chickpeas roast, dice 1 medium avocado and place in a large salad bowl with 4 cups mixed salad greens.
- Step 5: In a small bowl, whisk together 2 tablespoons lemon juice, 2 tablespoons olive oil, and 1 teaspoon honey until emulsified.
- Step 6: Add the warm roasted chickpeas to the salad and drizzle with the lemon dressing. Toss gently to combine and serve immediately for best texture.









