Description
This vibrant vegetarian salad bowl is a fresh, healthy, and satisfying meal featuring creamy avocado, seasoned roasted chickpeas, and crisp vegetables. Packed with plant-based protein and Mediterranean flavors, it’s perfect for a nutritious lunch or light dinner.
Ingredients
Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Salad
- 2 cups mixed greens
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, sliced
- ¼ cup red onion, thinly sliced
Optional
- Feta cheese
- Lemon vinaigrette
Instructions
- Season Chickpeas: In a bowl, toss the drained and rinsed chickpeas with olive oil, paprika, garlic powder, salt, and pepper to evenly coat them with the seasoning.
- Roast Chickpeas: Spread the seasoned chickpeas on a baking sheet and roast in a preheated oven at 400°F (205°C) for 20–25 minutes, until they become lightly crispy. Alternatively, you can sauté them in a skillet until warmed through and slightly crisp.
- Prepare Salad Base: Arrange the mixed greens in a large salad bowl as the base for your salad.
- Assemble Salad: Top the greens with the roasted chickpeas, sliced avocado, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion, distributing the ingredients evenly.
- Add Optional Toppings: If desired, sprinkle feta cheese over the salad or drizzle with lemon vinaigrette to add extra flavor.
- Serve: Serve the salad immediately to enjoy the fresh textures and vibrant flavors, especially to keep the avocado looking fresh.
Notes
- For a more filling meal, add cooked quinoa or rice to the salad bowl.
- Enjoy immediately for best taste and to keep the avocado fresh without browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
