Roasted Chickpea Salad with Avocado and Feta

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Teeing up a vegetarian, gluten-free Roasted Chickpea Salad with Avocado and Feta, glossed in a simple, lemony dressing. Perfect for potluck BBQ’s and meatless Monday menus. It has a total of 10  ingredients, and ready in 30 minutes!

Bring on the Flavor

The protein-packed chickpeas become nutty and slightly crunchy after roasting, adding extra depth of flavor and texture. The simple splash of lemon and olive oil lets the chickpeas, creamy avocado, earthy sun-dried tomatoes, red onion, and crumbled feta speak for themselves. No need to overthink this one!

Toss the chickpeas with olive oil and generous pinches of salt and pepper on a rimmed baking sheet before popping in a 425°F oven. In just 15-20 minutes they become even more special.

Chickpeas ready to roast

Love that golden hue. They’re so good to snack on, too!

Roasted Chickpeas

While the chickpeas are roasting, get the rest of the gang together. Try to add the lemon zest and juice right after cubing the avocado so it doesn’t start to oxidize and turn brown.

Roasted Chickpea Salad Avocado and Lemon

Roasted Chickpea Salad with Avocado and Feta Ingredients

Gently combine everyone together when the chickpeas come out of the oven. Add ribbons of fresh basil, and you’ll have one delish dish! Round out your meatless Monday menu with BBQ Vegan Black Bean Burgers and Roasted Tomatillo Salsa Verde. Enjoy!!

Roasted Chickpea Salad with Avocado and Feta

*Recipe generously adapted from Fine Cooking, April/May 2017

Recipe
Roasted Chickpea Salad with Avocado and Feta
Print
Roasted Chickpea Salad with Avocado and Feta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Vegetarian, GF Roasted Chickpea Salad with Avocado and Feta, glossed in a lemony dressing. Perfect for potluck BBQs and meatless Monday menus.
Course: Side Dish
Servings: 6 servings
Author: Kim Peterson
Ingredients
  • 2 15- ounce cans chickpeas, drained and rinsed
  • 2 tablespoons olive oil, plus extra if needed
  • 2 avocados, cubed
  • Zest of 1 whole lemon, juice of ½ lemon
  • ½ cup diced red onion
  • ½ cup chopped sun-dried tomatoes in oil, drained
  • ½ cup crumbled feta
  • Salt and pepper
  • 10-12 chiffonade basil leaves (rolled tightly and thinly sliced)
Instructions
  1. Preheat oven to 425°F. Spread chickpeas on a rimmed baking sheet and pat dry. Toss with 2 tablespoons olive oil, and season with salt and pepper. Roast in oven until golden and slightly crunchy, about 20 minutes.

  2. Meanwhile, in a large bowl, combine avocado with lemon zest and juice. Add red onion, sun-dried tomatoes, and feta. Lightly toss to combine. Add chickpeas to avocado mixture. Season to taste with salt and pepper. Add a little olive oil if seems dry. Fold in basil. Serve warm, room temp, or chilled. (Can be made 3 hours ahead. Cover and refrigerate.)

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