Spicy Chickpea and Avocado Skewers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A colorful medley of roasted chickpeas, fresh avocado, and bell peppers, skewered and brushed with a smoky harissa glaze for a quick, protein-packed snack. This mediterranean-inspired salads (vegan) ready in about 35 minutes pairs chickpeas, avocado, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 190 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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), drained and rinsed chickpeas
• 2, diced avocado
• 1, sliced red bell pepper
• 1, sliced green bell pepper
• 1 tbsp harissa paste
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp cumin
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 can chickpeas with 1 tbsp olive oil, 1/2 tsp cumin, 1 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes until crispy.
2. Step 2: In a small bowl, mix 1 tbsp harissa paste with 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp cumin, 1 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Thread 4 roasted chickpeas, 2 diced avocados, and 4 slices of bell pepper onto skewers. Brush with harissa glaze and grill over medium heat for 3-4 minutes until charred.
4. Step 4: Serve immediately, garnished with fresh cilantro or parsley.