This roasted chickpea power salad salad can be a side dish, but it is also great it as a full meal. You will walk away completely full, satisfied and full of energy!

Roasted Chickpea Power Salad With Avocado Dressing [Vegan]


Cooking Time




For the Roasted Chickpeas:

  • 1-15 ounce can chickpeas, drained and rinsed
  • 1 tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder

For the Salad Toppings:

  • Spinach, julienned
  • Cabbage, julienned
  • Carrot, shredded
  • Zucchini, cut in half moons
  • Red pepper, small diced
  • Leeks or scallions, sliced
  • Watercress or bean sprouts
  • Roasted sunflower seeds or pine nuts

For the Avocado Herb Dressing:

  • Makes 1 1/3 cups
  • 1 avocado
  • 1/2 cup olive oil
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 1 tablespoon lemon
  • 1 tablespoon jalapeno, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Mix all the roasted chickpea ingredients in a bowl. Lay them out on a sheet tray and bake for 35-45 minutes. Take them out and roll them around on the pan every 10 minutes to get all sides cooked evenly. I like mine extra crispy, but some people like them still a little chewy so taste one after 35 minutes to see if they are done to your liking. If not, keep cooking!
  2. Meanwhile, chop all of your salad ingredients and throw them in a bowl. Make your avocado herb dressing too. Put all ingredients in a bowl and use your immersion blender to mix them. It is a thick dressing so if you want more of a dressing like consistency, add more olive oil until it is to your liking.
  3. If you like more cooked veggies and less raw, saute your onion, zucchini and red pepper for about 5 minutes before adding to your salad.
  4. Mix your veggies and salad dressing together. Start with about 1/2 cup and add more as you need it (depending on how big your salad is you should have some leftover). Top with your roasted chickpeas.

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