Smoky Paprika Chickpea Salad with Avocado
A protein-packed salad with creamy avocado, roasted chickpeas, and a smoky spice kick. This general-inspired vegetarian (vegan) ready in about 40 minutes pairs (15 oz) chickpeas, avocado, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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 oz) chickpeas
- 1 avocado
- 1/2 red bell pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp dill
- 1/4 lemon
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 400°F. Drain and rinse chickpeas, then pat completely dry with paper towels.
- Step 2: Toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, and 1/4 tsp salt on a baking sheet.
- Step 3: Roast for 25 minutes, shaking pan halfway, until golden and crisp.
- Step 4: While chickpeas roast, dice red bell pepper and halve avocado; remove pit and slice into 1/4-inch thick pieces.
- Step 5: In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp chopped dill, and juice from 1/4 lemon.
- Step 6: In a large bowl, combine roasted chickpeas, diced bell pepper, and avocado.
- Step 7: Drizzle with dressing and toss gently to coat.
- Step 8: Season with additional salt and a pinch of smoked paprika if desired.
- Step 9: Serve immediately, garnished with extra dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Paprika Chickpea Salad with Avocado take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Paprika Chickpea Salad with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) chickpeas from drying out.
Can I substitute ingredients in Smoky Paprika Chickpea Salad with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Paprika Chickpea Salad with Avocado for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Paprika Chickpea Salad with Avocado vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
