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Smoky Cumin Chickpea and Avocado Salad

This salad combines roasted cumin-spiced chickpeas with creamy avocado, creating a contrast of crunchy and smooth textures. The dish is assembled with fresh vegetables and herbs, resulting in a vibrant, savory salad that is both satisfying and visually appealing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 can (15 oz) cooked chickpeas drained and rinsed
  • 1 teaspoon ground cumin for roasting
  • 1 tablespoon olive oil for roasting
  • 2 ripe avocados sliced or diced
  • 1 red bell pepper red bell pepper deseeded and chopped
  • 1/2 small red onion red onion finely chopped
  • A handful fresh cilantro chopped
  • 2 tablespoons fresh lemon juice adjust to taste
  • Optional hot sauce or extra lemon

Equipment

  • Oven or Toaster Oven
  • Mixing bowls
  • Chef's knife
  • Cutting board
  • Skillet or Pan
  • Cooking spoon
  • Fork

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the drained chickpeas on a baking sheet, toss with olive oil and ground cumin. Roast for about 20 minutes, shaking the pan halfway until they’re golden and crispy.
  2. While the chickpeas are roasting, prepare the vegetables: dice or slice the avocados, chop the red bell pepper and red onion, and finely chop the cilantro.
  3. In a large mixing bowl, combine the roasted chickpeas, diced avocados, chopped red pepper, red onion, and cilantro. Gently toss to mix all the ingredients evenly.
  4. Drizzle in the fresh lemon juice and gently fold it into the mixture, being careful not to mash the avocados too much.
  5. Season with salt and pepper, tasting and adjusting the seasoning as needed. Add hot sauce or more lemon for extra zing if desired.
  6. Serve the salad immediately for the freshest texture, or chill for 10-15 minutes to let flavors meld.