Roasted Chickpeas with Avocado
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Looking for a quick and nutritious snack that comes together in under an hour? This roasted chickpeas with avocado recipe is one of my go to favorites because it's so simple and budget friendly. The crispy roasted chickpeas get coated in warming spices like cumin and smoked paprika, then paired with creamy avocado, fresh cilantro, and bright lime juice. Avocados are packed with healthy fats that keep you satisfied, and chickpeas are an incredible source of plant based protein. What I love most is how straightforward it all is to prepare, making this the perfect option for busy weeknights or meal prep.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and dried thoroughly)
- 2 tablespoonsolive oil
- 1½ teaspoonsground cumin
- 1 teaspoonsmoked paprika
- ¾ teaspoongarlic powder
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2ripe avocados(halved and sliced)
- 1fresh lime(juiced)
- 59 mlfresh cilantro(chopped)
- 59 mlred onion(finely diced)
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the drained chickpeas completely dry with a clean kitchen towel or paper towels to ensure they crisp up properly during roasting.
Tip: Removing moisture is key to achieving a crunchy exterior rather than a chewy texture.
- 2
In a medium bowl, combine the dried chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss gently until all chickpeas are evenly coated with the spice mixture.
Tip: Don't be shy with the spices—they provide most of the flavor for this simple dish.
- 3
Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding to allow for even roasting.
Tip: Use two baking sheets if needed rather than piling them on top of each other.
- 4
Roast for 25-30 minutes, stirring halfway through, until the chickpeas are deeply golden brown and crispy throughout. They should sound hollow when shaken in the pan.
Tip: Check them at the 15-minute mark and give them a stir to ensure even browning.
- 5
While the chickpeas roast, prepare your avocado mixture. Cut the avocados in half lengthwise, remove the pit, and slice the flesh into thin crescents.
Tip: Do this step closer to serving time to prevent browning.
- 6
In a small bowl, whisk together the lime juice, diced red onion, and chopped cilantro to create a fresh garnish mixture.
Tip: This acidic mixture helps brighten the richness of the avocado.
- 7
Arrange the avocado slices on a serving platter or individual plates. Top with the roasted chickpeas and scatter the cherry tomato halves throughout.
Tip: Plate while the chickpeas are still warm for the best contrast of temperatures and textures.
- 8
Finish by spooning the cilantro-lime mixture over the top and drizzle any remaining lime juice across the dish. Serve immediately.
Tip: Consume within a few minutes of plating to keep the avocado fresh and the chickpeas crispy.
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