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roasted chickpeas with fresh green vegetables in a bowl.
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Simple Roasted Chickpea Salad with Greens

This salad is filled with green veggies that will benefit your overall health and keep you feel great!
Total Time25 minutes
Course: Appetizer, Dinner, Lunch, Meals, Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Servings: 2
Calories: 595kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 14 oz can chickpeas, drained & rinsed
  • ¼ tsp paprika
  • ¼ tsp cumin
  • 1 pinch salt
  • 1 tsp olive oil
  • 1 heart romaine lettuce, chopped
  • 1 green bell pepper, thinly sliced
  • 1 avocado, diced
  • ½ cup fresh dill, chopped
  • ½ English cucumber, sliced
  • 1 Tbsp olive oil
  • salt, to taste
  • ground black pepper, to taste

Instructions

  • Preheat oven to 400F.
  • Mix together chickpeas, paprika, cumin, salt, and olive oil. Spread out on a baking sheet and roast for 15 minutes.
    14 oz can chickpeas,, ¼ tsp paprika, ¼ tsp cumin, salt,, 1 tsp olive oil
    roasted chickpeas on a pan.
  • Combine romaine, bell pepper, avocado, dill, cucumber, and roasted chickpeas together.
    1 heart romaine lettuce,, 1 green bell pepper,, 1 avocado,, ½ cup fresh dill,, ½ English cucumber,, 14 oz can chickpeas,
    chopped and sliced bell peppers, dill, cucumbers, avocado, romaine lettuce and chickpeas in a bowl.
  • Toss salad with 1 Tablespoon olive oil, salt, and pepper to taste. Enjoy.
    1 pinch salt, 1 Tbsp olive oil, ground black pepper,

Notes

  • Toss the salad with olive oil right before serving, otherwise it will soggy.

Nutrition

Calories: 595kcal | Carbohydrates: 69g | Protein: 21g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 51mg | Potassium: 1373mg | Fiber: 23g | Sugar: 13g | Vitamin A: 1472IU | Vitamin C: 73mg | Calcium: 154mg | Iron: 8mg