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5 from 2 votes

Roasted Chickpea Salad with Avocado and Feta

Vegetarian, GF Roasted Chickpea Salad with Avocado and Feta, glossed in a lemony dressing. Perfect for potluck BBQs and meatless Monday menus.
Course Lunch, Salad, Side Dish
Cuisine American, Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 274kcal
Author Kim Peterson

Equipment

Ingredients

  • 2 15-ounce cans chickpeas , drained and rinsed
  • 2 tablespoons olive oil , plus extra if needed
  • 1 avocado , cubed
  • 1 lemon , zest and juice
  • ½ cup red onion , diced
  • ½ cup sun-dried tomatoes in oil , drained, chopped
  • ½ cup feta , crumbled
  • Salt and pepper
  • 10-12 torn basil leaves

Instructions

  • 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.
  • 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 warm 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.)

Nutrition

Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 12g | Cholesterol: 11mg | Sodium: 172mg | Potassium: 564mg | Fiber: 9g | Sugar: 5g | Vitamin A: 243IU | Vitamin C: 24mg | Calcium: 112mg