Updated: 21 September 2026 la 03:00. Articolul a fost revizuit pentru a reflecta informațiile disponibile la această dată.
Preparation time: 25 minutes | Servings: 2
Ingredients
- 1 can chickpeas (240 g drained)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1 ripe avocado
- 1 handful baby spinach
- 1 grated carrot
- 1/2 red onion, thinly sliced
- 1 tablespoon pumpkin or sunflower seeds
For the dressing
- 3 tablespoons Greek yogurt (or plant-based yogurt for the vegan version)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 grated garlic clove
- Black pepper, to taste
Method
- Preheat the oven to 200°C. Drain and rinse the chickpeas, then dry them thoroughly with a clean kitchen towel.
- Toss the chickpeas with the oil, paprika, cumin and salt. Place them on a baking tray lined with parchment paper and bake for 20 minutes, until crispy.
- Meanwhile, prepare the salad: place the spinach, carrot, sliced avocado and onion in a large bowl.
- For the dressing, combine all the ingredients in a small bowl until smooth and creamy.
- Remove the chickpeas from the oven, allow them to cool slightly, then add them to the salad. Drizzle with the dressing and sprinkle with the seeds.
Nutritional benefits
This warm chickpea salad is an excellent source of plant-based protein, fibre, healthy fats and antioxidants. It is perfect for a balanced diet and for those following a vegetarian or vegan lifestyle (with an adapted dressing).
To complement the information above, you can also read Pasta Salad with Summer Vegetables: A Quick, Healthy and Delicious Recipe, an article that explores an aspect directly related to this topic.
Tips & Vegan Version
- Replace the yogurt with a plant-based yogurt (such as coconut or soy) for a fully vegan salad.
- Add quinoa or brown rice for a more substantial meal.
- You can use home-cooked chickpeas for an even more authentic flavour.
