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)
Course Main Course, Salad
Cuisine International
Keyword cucumber avocado salad
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 2people
Calories 388kcal
Ingredients
2tspsmoked paprika
1/2tspthyme
1/2tsporegano
1/2tsp dried onion
1/2tspgarlic salt
1/2tspchili flakes
pepperoptional
2dollopsavocado oil
1cupcooked chickpeas
1English cucumber
1yellow bell pepper
1/4cupchopped cilantro
1avocado
1Tbspolive oil
sea salt
pepper
lime juice
Instructions
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.