If you’re searching for a salad that bursts with texture, flavor, and a touch of sweetness, you are in for a treat with this Honey Roasted Chickpea and Avocado Salad Recipe. This vibrant dish combines crispy honey-glazed chickpeas, creamy avocado, fresh veggies, and a luscious herb dressing, making every bite an absolute delight. It’s a perfect meal for any occasion when you crave something wholesome but exciting, balancing a wonderful harmony of savory, sweet, and tangy notes in a colorful, satisfying bowl.
Ingredients You’ll Need
These ingredients are refreshingly simple yet play crucial roles in crafting the perfect balance of taste, texture, and visual appeal in the Honey Roasted Chickpea and Avocado Salad Recipe. Each item has been chosen to complement one another, from the crunchy chickpeas to the creamy feta and the bright, aromatic basil.
- 1 (15-oz.) can chickpeas: The star ingredient, providing crispiness and protein-packed substance when roasted.
- 3 tsp. extra-virgin olive oil, divided: Used for roasting and dressing, it adds richness and a subtle fruity note.
- 1/2 tsp. kosher salt: Enhances all flavors throughout the salad.
- 2 tsp. honey: Adds a natural sweetness, perfectly balancing the savory elements.
- 1/2 tsp. Dijon mustard: Brings a slight tang and depth to the honey glaze.
- 1/4 tsp. cinnamon: A pinch of warm spice that elevates the chickpeas’ flavor.
- 4 to 5 cups chopped romaine lettuce: Fresh and crisp, providing a refreshing base (substitute with lacinato kale if prepping ahead).
- 1 pint cherry tomatoes, halved: Juicy bursts of sweetness and vibrant color.
- 1 cup fresh, canned, or frozen/thawed corn: Adds a pop of sweetness and texture contrast.
- 1 large (or 2 small) ripe avocados, cubed: Creamy decadence that mellows the sharper flavors.
- 1 cup feta cheese, cut into cubes: Salty, tangy creaminess that ties the salad together perfectly (opt for block feta over crumbled).
- 1/2 cup fresh torn basil leaves: An herbaceous, fragrant lift.
- 2 Tbsp. tahini or 3 Tbsp. plain full-fat Greek yogurt: The base of the creamy herb dressing for richness and depth.
- 1 Tbsp. extra-virgin olive oil: Adds smoothness to the dressing.
- 1 Tbsp. fresh lemon juice: Brings brightness and acidity to balance the creaminess.
- 1 Tbsp. fresh chopped chives: Mild onion-like flavor adding subtle sharpness.
- 1 clove finely grated garlic: Or 1/2 tsp. granulated garlic, for an aromatic punch.
- 1/2 tsp. freshly cracked black pepper: Adds just the right hint of heat.
How to Make Honey Roasted Chickpea and Avocado Salad Recipe
Step 1: Prepare and Roast Chickpeas
Begin by preheating your oven to 375°F. It’s essential to rinse and drain the canned chickpeas thoroughly. Gently rub them with a clean kitchen towel to remove any loose skins—this helps them get extra crispy when roasting, although removing all skins isn’t necessary. Drying them fully ensures that the roasting process is effective, giving you that perfect crunchy texture.
Step 2: Bake Chickpeas with Oil and Salt
Spread the dried chickpeas on a baking sheet and toss with 2 teaspoons of olive oil and 1/2 teaspoon kosher salt. Baking for 40 minutes and shaking the pan every 15 minutes prevents burning and promotes even browning. This step transforms humble chickpeas into delightful, crunchy nuggets infused with savory seasoning.
Step 3: Make the Honey Glaze
While the chickpeas bake, whisk together the remaining 1 teaspoon olive oil, honey, Dijon mustard, and cinnamon in a small bowl. This glaze adds an irresistible sweet-spicy layer that will coat the chickpeas, giving a lovely glossy finish and warmth from the cinnamon.
Step 4: Glaze and Finish the Chickpeas
Remove chickpeas from the oven and toss immediately with the honey glaze, coating each one thoroughly. Then, turn off the oven but leave the chickpeas inside with the door ajar for 20 minutes. This resting time allows the glaze to set as the chickpeas crisp up further. Afterward, let them cool completely at room temperature so their crunch stays intact.
Step 5: Prepare the Creamy Herb Dressing
In a small bowl, combine tahini (or Greek yogurt), olive oil, lemon juice, chopped chives, grated garlic, honey, kosher salt, and freshly cracked black pepper. Stir everything together smoothly, then gradually whisk in about 2 tablespoons of warm water, adding more if needed to achieve the perfect creamy yet pourable dressing texture.
Step 6: Toss the Salad
Now for the fun part: in a large bowl, combine romaine lettuce, cherry tomatoes, corn, cubed avocado, feta cubes, and torn basil leaves. Add half of your honey roasted chickpeas and half of the dressing, tossing everything gently to evenly distribute the gorgeous mix of flavors and textures.
Step 7: Garnish and Finish
Top the salad with the remaining roasted chickpeas and drizzle with the rest of the creamy herb dressing. Serve immediately for the freshest taste and the most satisfying contrast between creamy, crunchy, and juicy components.
How to Serve Honey Roasted Chickpea and Avocado Salad Recipe
Garnishes
Additional fresh basil leaves, a sprinkle of toasted sesame seeds, or a light dusting of smoked paprika can elevate the salad’s flavor and presentation. These little touches add layers of aroma and color that enhance the overall eating experience.
Side Dishes
This salad makes an excellent centerpiece or side. Pair it with warm pita bread, grilled chicken, or a light vegetable soup for a wholesome meal. Its bright, diverse flavors complement a variety of mains and bring freshness to your plate.
Creative Ways to Present
Try serving this salad in individual mason jars layered with dressing at the bottom and salad ingredients on top for a portable lunch idea. Alternatively, make it a showstopper by arranging ingredients artistically on a large platter, sprinkling chickpeas and feta just before serving to keep textures distinct.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad components separate when possible; store roasted chickpeas, dressing, and salad in airtight containers. Add avocado and feta just before serving to prevent browning and sogginess. Properly stored, you can enjoy leftovers for up to 2 days, maintaining much of the salad’s crispness and freshness.
Freezing
Freezing the salad is not recommended because fresh greens and avocado don’t hold up well to freezing. However, you can roast and freeze chickpeas ahead of time, then glaze and assemble the salad fresh for convenience.
Reheating
Reheat leftover roasted chickpeas in a toaster oven or skillet to regain their crunch. Avoid microwaving as it can make them chewy or soggy. The rest of the salad is best enjoyed cold or at room temperature for optimal flavor.
FAQs
Can I substitute the chickpeas with another legume?
While chickpeas are ideal for their firm texture and nutty flavor, you can experiment with roasted edamame or broad beans. Keep in mind the roasting times and glaze adherence may differ.
What if I don’t have tahini for the dressing?
Tahini adds nuttiness and creaminess, but plain full-fat Greek yogurt works beautifully as a substitute, lending a tangy richness that balances the honey and lemon juice.
How ripe should the avocados be?
Choose avocados that are slightly soft to the touch but not mushy. This ensures they hold shape in the salad and provide the right creamy texture without turning brown quickly.
Is this salad suitable for meal prep?
Yes! Just keep components like dressing, avocado, and roasted chickpeas separate until you’re ready to eat. Using kale instead of lettuce also makes it sturdier for make-ahead meals.
Can I make the honey roasted chickpeas spicy?
Absolutely. Add a pinch of cayenne pepper or smoked paprika to the honey glaze for a delightful spicy kick that contrasts beautifully with the sweetness.
Final Thoughts
This Honey Roasted Chickpea and Avocado Salad Recipe has quickly become one of those dishes I reach for when I want something both nourishing and indulgent without a lot of fuss. The explosion of textures, the sweet-savory glaze on crunchy chickpeas, and the creamy avocado all come together to make salad exciting again. I encourage you to try it soon—you might find it becoming a beloved staple in your recipe rotation just like it did in mine.
Print
Honey Roasted Chickpea and Avocado Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 to 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Honey Roasted Chickpea and Avocado Salad is a vibrant and nutritious dish combining crunchy, sweetly glazed roasted chickpeas with creamy avocado, fresh vegetables, and a tangy herb dressing. Perfect for a wholesome lunch or light dinner, it’s packed with textures and flavors including crispy chickpeas, juicy cherry tomatoes, sweet corn, and creamy feta cheese, all tossed in a luscious honey-tahini dressing.
Ingredients
For Roasted Chickpeas:
- 1 (15-oz.) can chickpeas
- 3 tsp. extra-virgin olive oil, divided (substitute avocado oil)
- 1/2 tsp. kosher salt
- 2 tsp. honey
- 1/2 tsp. Dijon mustard
- 1/4 tsp. cinnamon
For Salad:
- 4 to 5 cups chopped romaine lettuce (substitute lacinato kale if making ahead)
- 1 pint cherry tomatoes, halved
- 1 cup fresh, canned, or frozen/thawed corn
- 1 large (or 2 small) ripe avocados, cubed
- 1 cup feta cheese, cut into cubes (purchase block feta, not crumbled)
- 1/2 cup fresh torn basil leaves
For Dressing:
- 2 Tbsp. tahini (such as Soom brand) or substitute 3 Tbsp. plain full-fat Greek yogurt
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. fresh chopped chives
- 1 clove finely grated garlic (or substitute 1/2 tsp. granulated garlic)
- 2 tsp. honey
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
Instructions
- Prepare Chickpeas: Preheat your oven to 375°F. Drain and rinse the canned chickpeas in a colander. Using a clean kitchen towel, gently rub the chickpeas to remove any loose skins; full removal is not necessary. Thoroughly dry the chickpeas to prepare them for roasting, ensuring crispiness.
- Roast Chickpeas: Spread the dried chickpeas on a baking sheet. Toss with 2 teaspoons olive oil and 1/2 teaspoon kosher salt evenly. Roast in the preheated oven for 40 minutes, shaking the pan every 15 minutes to turn the chickpeas for even roasting and to avoid burning.
- Make Honey Glaze: While chickpeas bake, whisk together the remaining 1 teaspoon olive oil, honey, Dijon mustard, and cinnamon in a small bowl to form a sweet and flavorful glaze that will coat the chickpeas after roasting.
- Glaze and Crisp Chickpeas: When roasted, remove chickpeas from the oven and immediately toss them with the honey glaze until fully coated. Turn the oven off but leave the chickpeas inside with the door slightly ajar. Let them sit for 20 minutes to set the glaze and enhance crispiness. Remove from oven and let cool to room temperature.
- Prepare Dressing: In a small bowl, combine tahini (or Greek yogurt), olive oil, lemon juice, chopped chives, grated garlic, honey, kosher salt, and black pepper. Whisk well while gradually adding 2 tablespoons warm water, and add more if needed to reach desired creamy consistency.
- Assemble Salad: In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, corn, cubed avocado, feta cheese cubes, and torn basil leaves. Add half of the honey roasted chickpeas and half of the creamy herb dressing. Toss gently yet thoroughly to mix all ingredients evenly.
- Serve: Garnish the salad with the remaining roasted chickpeas and drizzle the rest of the dressing on top. Serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- You can substitute avocado oil for olive oil if preferred.
- For a make-ahead option, use lacinato kale instead of romaine lettuce to maintain texture.
- Purchase block feta cheese and cut into cubes for better texture and presentation rather than using pre-crumbled feta.
- If tahini is unavailable, you can substitute with plain full-fat Greek yogurt in the dressing.
- Ensure chickpeas are thoroughly dried before roasting to get maximum crispness.
- Leaving the oven door slightly open after glazing the chickpeas helps them crisp up nicely.
- Add more warm water to the dressing if you prefer a thinner consistency.
- This salad is best served immediately after assembly to retain freshness and crunchiness.
