Smoky Paprika Chickpea Salad with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 25 min Serves 2 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Drain and rinse chickpeas, then pat completely dry with paper towels.
  2. Step 2: Toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, and 1/4 tsp salt on a baking sheet.
  3. Step 3: Roast for 25 minutes, shaking pan halfway, until golden and crisp.
  4. Step 4: While chickpeas roast, dice red bell pepper and halve avocado; remove pit and slice into 1/4-inch thick pieces.
  5. 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.
  6. Step 6: In a large bowl, combine roasted chickpeas, diced bell pepper, and avocado.
  7. Step 7: Drizzle with dressing and toss gently to coat.
  8. Step 8: Season with additional salt and a pinch of smoked paprika if desired.
  9. Step 9: Serve immediately, garnished with extra dill.

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.

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