Chickpeas pep up any dish: combined with avocado and pomegranate, these legumes taste unbelievably delicious in a homemade salad. A real superfood meal!
Chickpea Avocado Salad with Pomegranate
- 530 g chickpeas (cooked)
- 2 Tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper (to taste)
- 1 green onion
- 2 avocados
- Juice of 1 lemon
- 8 Tbsp pomegranate seeds
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Rinse and dry the chickpeas. Then toss them with olive oil, salt, pepper, paprika, and garlic powder. Spread the chickpeas on the baking sheet and bake for 25 minutes.
- In the meantime, slice the green onion into rings and dice the avocado. Toss everything with lemon juice and the baked chickpeas in a bowl.
- Finally, stir in the pomegranate seeds.
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