Overhead view of a salad with roasted chickpeas, avocado and a creamy dressing.

Roasted Chickpea Avocado Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan

This salad is filling, nourishing, full of flavour and easy to make. The roasted chickpeas provide the perfect crunch against the creamy avocado and the tahini lime dressing adds so much flavour, you might just wanna lick the bowl.



For the Tahini Dressing

For the Roasted Chickpeas

  • 1 19 oz can chickpeas, drained and rinsed (approx. 2.5 cups)
  • 1 tsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp sea salt

For the Kale Salad 

  • 6 cups finely chopped kale (approx. 1 large handful per salad)
  • 1/4 tsp olive oil
  • 2 avocado, peeled, pit removed and sliced (about 1/2 an avocado per bowl)
  • 8 tbsp hemp seeds (2 tbsp per bowl)


  1. Pre-heat the oven to 350 F.
  2. Prepare the chickpeas by draining them and giving them a thorough rinse. Place them on a dish towel, fold it over them and roll them around until they’re near completely dry. The drier, the better. If some of the skins come off that’s good, you can pick those out. For the crispiest chickpeas, remove all the skins.
  3. Place the dried chickpeas on a baking tray and drizzle them with the olive oil, rolling around so they’re all coated. Roast for 30-40 minutes until golden brown. When they come out of the oven add the spices and roll around to coat. They will get crispy as they cool.
  4. To make the dressing, add all the ingredients to a small dish and whisk until smooth and creamy.
  5. Finely chop the kale and drizzle it with the olive oil. Massage it with your hands for about a minute until it’s all dark green and has softened up.
  6. Either create 1 large salad by mixing everything together in a serving or mixing bowl or my preferred method, divide the kale between 4 servings or bowls, top with equal amounts of the sliced avocado, chickpea and hemp seeds and drizzle each with the dressing until you’ve used it all up.


Storing: Best served fresh but can be stored 1-2 days in the fridge if you’re already added the avocado. If you leave the avocado off until serving, it will keep for 3-4 days. If you want to make it in advance for quick assembly, make the chickpeas and tahini dressing in advance and store up to 5 days. Kale can be chopped in advanced and stored for a few days as well.

Hemp seeds can be substituted with sunflower seeds or pumpkin seeds. Kale can be substituted with any other leafy green.

Spices: If you don’t have cumin and coriander on hand for the chickpeas, even just salt and pepper is great. You can also play around with other combinations such as onion powder and garlic powder and chili powder and paprika. Want to keep it simple? Just a pinch of salt is pe


  • Serving Size: 1 bowl
  • Calories: 535
  • Fat: 30 g
  • Carbohydrates: 50 g
  • Fiber: 19 g
  • Protein: 23 g

Keywords: roasted chickpea salad, chickpea avocado salad