Lunch
Crispy Chickpea & Avocado Salad
Gluten Free
Dairy Free
Vegetarian
Vegan-Friendly
High Fibre
No onion
No garlic
Nutrient dense
Refined sugar free
⏱ 25 min total
🍴 Serves 2
A fresh, satisfying salad with crispy roasted chickpeas, creamy avocado and a zesty tahini dressing.
Chickpeas provide fibre and plant protein that support gut microbiome diversity, while avocado and tahini deliver healthy fats that help nutrient absorption.
Method
- 1 Preheat the oven to 200°C (180°C fan) or an air fryer to 190°C.
- 2 Pat the chickpeas thoroughly dry with a paper towel — any surface moisture steams instead of crisping them in the oven.
- 3 Toss the dried chickpeas with the olive oil, paprika, salt and pepper until evenly coated, then spread in a single layer on a baking tray.
- 4 Roast for 15 minutes, or air fry for 10–12 minutes, shaking the tray or basket halfway through, until deeply golden and audibly crisp when a couple are tapped together.
- 5 While the chickpeas roast, whisk the tahini, lemon juice, water and a pinch of salt together in a small bowl — add the water gradually, as tahini can seize and thicken suddenly before it loosens back out.
- 6 In a large bowl, combine the diced avocado, chopped cucumber and rocket or spinach.
- 7 Add the chickpeas straight from the oven while still warm — this is what makes the salad taste freshly cooked rather than assembled — then drizzle with the tahini dressing and toss gently to coat without crushing the avocado.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.