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Roasted Chickpea & Avocado Salad Recipe

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This recipe for Roasted Chickpea & Avocado Salad, by , is from Made With Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Bradford


5 oz mixed greens
1 large cucumber, diced
10 oz cherry tomato, halved
1 avocado, diced
30 oz chickpea, 2 cans, drained, rinsed
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoons garlic salt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
teaspoon salt
teaspoon black pepper

Preheat oven to 400F (200C).
In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
Dice the cucumber and add to a large bowl.
Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
Divide between individual bowls and serve.




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