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Bold and Flavorful Divorce Salad with Spicy Chickpeas and Tangy Avocado Dressing

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A vibrant salad featuring crispy spicy chickpeas and a creamy tangy avocado dressing that celebrates flavors and fresh ingredients.

Ingredients

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  • 1 cup canned chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 4 cups mixed greens (such as arugula, spinach, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cucumber, diced
  • 1/2 red bell pepper, diced
  • 1 avocado, pitted and scooped out
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 3 tablespoons water (adjust for desired consistency)
  • 1/4 cup fresh cilantro or parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Combine the drained chickpeas with olive oil, paprika, cumin, cayenne pepper, salt, and black pepper in a mixing bowl. Toss until evenly coated.
  3. Spread the seasoned chickpeas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden and crispy, shaking halfway through cooking.
  4. Prepare the salad base by combining the mixed greens, cherry tomatoes, red onion, cucumber, and red bell pepper in a large bowl.
  5. Make the avocado dressing by blending the avocado, lime juice, honey (or maple syrup), and water until creamy and smooth. Adjust consistency with water if too thick. Season with salt and pepper to taste.
  6. Remove the chickpeas from the oven and allow them to cool slightly.
  7. Add the baked chickpeas to the bowl of mixed greens and vegetables. Drizzle with the avocado dressing and gently toss to combine.
  8. Garnish with chopped fresh cilantro or parsley before serving.

Notes

This salad can be paired with grilled chicken, fish, or quinoa for a heartier meal. Store leftovers in an airtight container for up to 3 days, keeping the dressing separate until ready to serve.

Nutrition

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