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Roasted Chickpea And Avocado Salad. featured in Satisfying Salads That Don't Suck. Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined. Crunchy roasted chickpeas add a surprising element to this simple salad, which pairs well with both Middle Eastern and Latin American flavors.
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Ingredients requirements Roasted chickpea and avocado salad:
- Require Tin for chickpeas
- Get 2 for avocados
- Need - Sliced red onion
- Provide for Chopped cherry tomatoes
- Get Teaspoon for paprika
- Get - Olive oil
- Give Juice of one lemon
- Require Pinch of salt if desired
I load it up with garden vegetables and top it with a little olive oil and lemon, or olive oil and vinegar depending on my mood. Super simple, fresh and fills me up! I just returned from Sunriver Oregon. In a large bowl, toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
Roasted chickpea and avocado salad step by step:
- Preheat oven to 220. Drain chickpeas, put in a bowl. Add some olive oil, juice of half the lemon, paprika and salt. Mix well, add to a baking tray and roast for 10 mins. Meanwhile put tomatoes, onions…
- And avocado in a bowl. After 10 mins remove chickpeas from the oven. Add to bowl immediately and drizzle with more olive oil and lemon. Mix and serve with crusty bread if you fancy
This avocado chickpea salad is a delicious vegan lunch idea. Healthy, no mayo, topped with veggies, and super filling and satisfying. Avocados are packed with healthy fats and tons of nutrients. Substitute an avocado for mayo in chickpea salad and you instantly have a nutritious, vegan lunch. This salad combines roasted chickpeas, nutty farro, crisp arugula and plump tomatoes.
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