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 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
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.