Description
A vibrant and hearty bowl combining creamy avocado, crunchy roasted chickpeas, and fresh greens for a satisfying meal.
Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1 ripe avocado, sliced
- 2 cups greens (spinach, kale, arugula, or romaine)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt to taste
- Juice of 1 lemon (or lime)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse and drain the canned chickpeas, then pat them dry gently with a towel.
- Toss the chickpeas with olive oil, paprika, cumin, garlic powder, and a sprinkle of salt until evenly coated.
- Spread the chickpeas on a baking sheet lined with parchment paper and roast for about 20-25 minutes, stirring halfway through, until golden and crunchy.
- While the chickpeas are roasting, chop your greens and slice the avocado, drizzling lemon juice over the avocado.
- Once the chickpeas are done, layer the greens at the bottom of a bowl, topping it with the roasted chickpeas and avocado slices.
- Add additional toppings like cherry tomatoes or cucumbers if desired, and serve warm or at room temperature.
Notes
Keep an eye on the chickpeas while roasting to avoid burning. Use ripe avocados for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg