This Cucumber Avocado Salad has the most delicious spicy crispy chickpeas in them! A nutritionally balanced salad to take to work for lunch or enjoy for dinner (preferably outside and with friends)
Preheat oven to 400F.
Add all spices to a bowl and whisk, then add avocado oil and mix well until creamy.
Add cooked chickpeas to spice mix and coat well.
The coated chickpeas go into the preheated oven on a baking sheet for 20 minutes.
Wash and dice cucumber, bell pepper, cilantro. Deseed, peel and dice avocado and add all to a large mixing bowl.
Once chickpeas have cooled down you can add to salad and season with olive oil, sea salt, pepper and lime juice to taste.